Migas alentejanas: Alentejo bread and pork

Alentejo, Portugal

The bread-and-pork preparation of the Alentejo — distinct from Spanish migas (which uses breadcrumbs) in that Alentejo migas uses wet, broken pieces of old pão alentejano bread sautéed in pork fat with garlic and olive oil, combined with different elements depending on the occasion: dried broad beans (favinha seca) in the classic version, or grilled pork ribs and chouriço alongside. Alentejo migas is moist, yielding, slightly caramelised where it contacts the fat, and intensely garlic-and-oil forward. It is served as a side dish alongside grilled pork (costeletas de porco grelhadas) or as the main component of a simple meal. The texture should be soft, almost porridge-like, with crisp edges where the bread has toasted against the pan.

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