Migas
HB-1484 · Hand-built original · Spanish
SpanishMiscellaneousServes 4478 kcalDairy-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: pork
Pairs well with: applesauce, roasted sweet potatoes, coleslaw, cornbread, braised cabbage
Servings:4quantities adjust to match
Ingredients
- 17¾ oz stale country bread (a large day-old loaf), crusts left on
- 8 Tbsp olive oil
- 1 whole head of garlic, cloves separated and unpeeled, lightly crushed
- 8¾ oz pork belly, cut into ¾ in cubes (or a handful of diced cured pork)
- 1 tsp smoked paprika
- Salt, to taste
- About 6½ Tbsp water, for sprinkling
Method
- Tear or cut the bread into small ¾ in pieces. Sprinkle with the water and a pinch of salt, toss, cover with a damp cloth, and leave for at least 30 minutes (or overnight) so the crumbs are evenly moistened but not wet.
- Heat the olive oil in a wide, deep frying pan over medium heat. Fry the garlic cloves for 3 to 4 minutes until golden, then lift them out and set aside.
- Add the pork belly to the same oil and fry for 8 to 10 minutes, until crisp and cooked through. Lift out and set aside with the garlic.
- Add the moistened bread to the pan and cook over medium-low heat for 20 to 25 minutes, turning and stirring constantly with a wide spatula, until the crumbs are loose, dry, and golden.
- Take the pan off the heat, stir in the smoked paprika, then return the pork and garlic to the pan and toss through.
- Season with salt and serve at once, straight from the pan.
Nutrition (per serving, where published)
478 kcalCalories
9.6 gProtein
0.2 gCarbs
49.4 gFat
3.8 gSaturates
0.4 gFibre
0.1 gSugars
32 mgSodium
41 mgCholesterol
157 mgPotassium
6 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data