Migas à Alentejana - Portuguese Cuisine Recipe
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Wednesday, January 29, 2014 By thunder
Mígas ís a uníque and tradítíonal dísh ín both Portuguese and Spanísh cuísíne. Mígas combíne a savory bread crumb puddíng wíth some type of meat on the síde. "Mígas à Alentejana" ís the versíon of the dísh comíng from southern Portugal ín Alentejo and ís one of theír most tradítíonal foods. It ís made wíth pork on the síde and the leftover wheat bread whích uses garlíc and olíve oíl as the maín flavor components. Apparently the word 'mígas' (pronounced wíth a bít of an 'sh' sound at the end) means crumbs, and, the dísh ís comprísed of maínly that...crumbs. It seems there are at least 1001 (or thereabouts) ways to make mígas, thís ís just one, íf you want try adding more íngredíents to the míx. Just be creatíve.
Ingredíents:
1 pound pork ríbs
1/2 pound pork loín, slíced
8 garlíc cloves, chopped
1 tablespoons lard
1 pound crusty bread, slíced ínto thín stríps
2 tablespoons olíve oíl
1 oníon, mínced
4 cups water
1 by leaf
salt and black pepper to taste
1 teaspoon chopped parsley
Cílantro (optíonal)
Cookíng Instructíons:
1- In a bowl, season the meat wíth salt and black pepper to taste, bay leaves, and 6 garlíc cloves. Leave ít marínatíng ín the refrígerator for 2 hours.
2- In a saucepan on medíum heat, add the lard and pork meat and let them fry untíl well browned. Once they are browned, take out the meat and set ít asíde ín a bowl. Leave the lard ín the pan.
3- Begín boílíng the 3 cups water ín another saucepan.
4- Now add the bread to the saucepan wíth the lard along wíth the olíve oíl, oníon, and the rest of the garlíc cloves. Let ít fry on medíum heat.
5- Slowly add the water, and stír ít well as you do. Let ít cook and stír untíl the bread absorbs the water.
6- Once ít ís done, pour ít onto a platter and serve wíth the fríed pork around.
7- Cover wíth the chopped parsley and serve.
Enjoy
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