Migas à Alentejana com Lombo (Alentejo Bread Migas with Pork)
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Ingredients
- 500 g pork loin steaks, thinly sliced
- 300 g day-old crusty bread, torn into chunks
- 4 garlic cloves
- 1 tsp sweet smoked paprika
- 300 ml vegetable stock
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 508 kcal
- Protein
- 33.6 g
- Carbohydrate
- 38.6 g
- of which sugars
- 2.2 g
- Fat
- 23 g
- of which saturates
- 5.7 g
- Fibre
- 2.4 g
- Salt
- 1.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a large frying pan and cook the pork for 3-4 minutes on each side until cooked through with no pink remaining. Lift out and slice.
- 2
Add the remaining olive oil and the garlic to the pan and cook for a minute, then stir in the smoked paprika.
- 3
Add the torn bread and the vegetable stock and stir well, mashing the bread into the liquid until it forms a soft, moist mass.
- 4
Cook for 5 minutes, stirring often, until the migas are hot through and slightly crisp at the edges.
- 5
Top with the sliced pork and serve hot.
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