Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Migas with pork form a deeply Alentejo combination: bread, garlic, olive oil, and flavorful meat.
The migas absorb broth and fat from the meat, creating a side dish that is almost a main course.
Ingredients
- 1 kg of pork in cubes
- 400 g of stale rustic bread
- 5 cloves of garlic
- 150 ml of white wine
- 80 ml of olive oil
- Paprika paste optional
- Cilantro
- Salt and pepper
Preparation Method
- Season the meat with garlic, wine, salt, and pepper.
- Brown the meat in olive oil.
- Cook until tender and with sauce.
- Moisten the bread with hot broth.
- Prepare the migas with garlic, olive oil, and bread.
- Serve the meat over the migas.
Tips from Empório Portugal
- Firm bread is essential.
- The meat should be golden and juicy.
- Fresh cilantro enhances the Alentejo profile.
Possible Substitutions in Brazil
- Stale Italian bread replaces Alentejo bread.
- Pork shoulder in cubes works well.
Pairing
Red wine from Alentejo. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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