Try this delicious and traditional recipe of pork with Portuguese migas. The seasonings and flavors of the fried meat and the migas flavored with chopped coriander is the perfect combination for one of the most appreciated recipes in our country.
MAIN INGREDIENTS OF THIS RECIPE:
- Pork, stale bread, olive oil, garlic, coriander, water
HOW TO PREPARE PORK WITH PORTUGUESE MIGAS:
For the meat: Season the pork cubes with salt, pepper, unpeeled crushed garlic, sweet red pepper paste, bay leaf and white wine. Let marinate about one hour.
Put the olive oil and the onion cut into round slices in a saucepan and sauté over low heat until the onion start to turn slightly golden. Add the pork together with the marinade and stir with a spoon. Cover the pan with a lid and cook over medium-low heat about 35 to 40 minutes. Turn off the heat, sprinkle with chopped coriander and set aside.
For the Portuguese migas: Boil the water in a saucepan. Put the olive oil and the peeled garlic in a saucepan and sauté over low heat about 3 to 4 minutes. Add the bread cut into pieces, season with salt and pepper and mix with a spoon in the olive oil. Add gradually the boiling water and stir with a spoon until the bread start to break down. Sprinkle with chopped coriander, mix well and serve the migas with the pork. Bon appetit!!!
YOU MAY ALSO LIKE:
- Portuguese migas with spare ribs
- Migas with Portuguese chouriço
- Fried pork
- Portuguese pork with clams
RECIPE VIDEO:
(1 votes, 5.00 out of 5)
Loading...Ingredients
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For the meat:
- 600 grams (1 1/3 pounds) pork cut into cubes
- 50 ml (1/4 cup) olive oil
- 1 medium onion
- Pepper (to taste)
- 5 cloves of garlic
- 2 bay leaves
- 1 tablespoon sweet red pepper paste
- 100 ml (1/2 cup) white wine
- Salt (to taste)
- Coriander (to taste)
- 600 grams (1 1/3 pounds) stale bread
- 100 ml (1/2 cup) olive oil
- 4 cloves of garlic
- 1.2 liters (5 cups) water
- Coriander
- Pepper (to taste)
- Salt (to taste)
For the Portuguese migas:
Directions
- For the meat:
Season the pork cubes with salt, pepper, unpeeled crushed garlic, sweet red pepper paste, bay leaf and white wine. Let marinate about one hour. - Put the olive oil and the onion cut into round slices in a saucepan and sauté over low heat until the onion start to turn slightly golden, stirring occasionally. Add the pork together with the marinade and stir with a spoon. Cover the pan with a lid and cook over medium-low heat about 35 to 40 minutes, stirring occasionally. Turn off the heat, sprinkle with chopped coriander and set aside.
- For the Portuguese migas:
Boil the water in a saucepan. - Put the olive oil and the peeled garlic in a saucepan and sauté over low heat about 3 to 4 minutes, stirring occasionally. Add the bread cut into pieces, season with salt and pepper and mix with a spoon in the olive oil. Add gradually the boiling water and stir with a spoon until the bread start to break down. Sprinkle with chopped coriander, mix well and serve the migas with the pork.
