-
1
The evening before service, break the old pão alentejano into rough, irregular pieces — not crumbs — and place in a wide bowl. Dampen thoroughly with cold water. Cover and leave overnight. The bread is ready when the pieces are evenly saturated and yield to light pressure without disintegrating.
-
2
Set a wide, heavy-based pan over medium heat. Add the pork fat and olive oil together and warm until the fat is fully melted and shimmering. Add the garlic cloves and cook, without moving them, until golden on all sides and fragrant — this is the aromatic base of the dish.
-
3
Add the dampened bread pieces to the pan in an even layer and press down firmly with a spatula or the back of a wooden spoon. Do not stir. This is where the dish lives or dies: the bread must remain undisturbed long enough for a caramelised crust to form against the fat on the base of the pan. The crust is ready when the edges visible at the sides of the pan have turned a deep gold and the underside releases cleanly.
-
4
Turn the mass in sections and press down again firmly. Allow a second crust to form on the new underside. The migas are done when the interior is soft and almost porridge-like, while the surfaces that have contacted the pan are visibly crisp and caramelised.
-
5
Season with fine salt only. If preparing migas com favinha, fold the cooked dried broad beans through the mass at this stage — the beans should be warmed through and distributed evenly without breaking the textural contrast. Taste for salt.
-
6
Serve immediately alongside the grilled pork ribs and chouriço, or as the principal dish with favinha. The textural contrast between crisp crust and soft interior diminishes rapidly as the migas cool.