Migas

Name: Migas
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 800g Pork Shoulder, or loin; cut into 2–3 cm cubes; 4 cloves of Garlic, minced; 2 leaves of Bay Leaf; 2 tsp Sweet Paprika; 150ml Dry White Wine; 1 1/2 tsp Salt; 1/2 tsp Pepper (Black); 2 tbsp Lard, traditional; or olive oil; 600g Alentejo Bread, day-old (pão alentejano) or other dense country wheat bread; crusts trimmed, torn into small pieces; 4 cloves of Garlic, sliced; 4 tbsp Olive Oil; 400ml Water, hot; plus pork pan juices/drippings; 1 tsp Salt, to taste; Some Orange, wedges or pickled peppers; traditional but optional

This rustic Alentejo-style migas combines tender, slow-simmered pork with crunchy, garlicky torn bread for a comforting, savory dish. The pork is richly seasoned and braised until meltingly soft, then tossed with crisped Alentejo bread that soaks up the cooking juices and finishes with a bright kiss of orange. It’s hearty, aromatic, and perfect for sharing.

This rustic Alentejo-style migas combines tender, slow-simmered pork with crunchy, garlicky torn bread for a comforting, savory di... Show more

Traditional Portuguese Recipe

Health Grade

C · Balanced

Time

1 hr

Price

1,29 €

Calories

1043 kcal

high protein

low sugar

kid friendly

comfort food

Method

Marinate the pork

Cut the Pork Shoulder into 2–3 cm cubes if needed. In a bowl, toss it with 4 cloves of minced Garlic, both Bay Leaf leaves, Sweet Paprika, Dry White Wine, Salt, and Pepper (Black) until every piece is evenly coated. Cover and refrigerate for 30 minutes.

Prep the bread

While the pork marinates, trim the crusts from the Alentejo Bread and tear it into small, uneven pieces. Slice the other 4 cloves of garlic for the migas and keep them beside the stove.

Sear the pork

Heat the Lard in a large skillet over medium-high heat. Lift the pork out of the marinade, let the excess drip off, and discard the used marinade. Sear the cubes in a single layer until they are browned on the outside and just cooked through, 4 minutes on the first side and 4 minutes on the second. Transfer the pork to a plate and keep the drippings in the pan.

Deglaze and soak

Pour a splash of the hot Water into the skillet and scrape up the browned bits from the pork. Tip that liquid over the torn bread in a bowl, then add the rest of the water a little at a time, tossing until the pieces are evenly damp and well flavored. Let it stand for 5 minutes, stirring once or twice, until the bread softens but still holds some texture.

Cook the migas

Warm the Olive Oil in the same skillet over medium heat. Add the sliced garlic and cook for 1 minute, just until fragrant. Add the soaked bread and the salt, then cook for 5 minutes, stirring and pressing with a spoon until the mixture turns into a rustic mash that holds together in soft clumps; if it seems dry, add a small splash more hot water, and if it seems too wet, keep stirring until it tightens up.

Serve

Pile the migas onto warm plates, spoon the pork over or alongside them, and drizzle on any juices from the plate. Serve immediately and finish with Orange wedges or pickled peppers if you want the bright, traditional contrast.

Ingredients

Method

For 4 servings

Adjust servings

For the marinated pork

800g Pork Shoulder, or loin; cut into 2–3 cm cubes
4 cloves of Garlic, minced
2 leaves of Bay Leaf
2 tsp Sweet Paprika
150ml Dry White Wine
1 1/2 tsp Salt
1/2 tsp Pepper (Black)

For cooking the pork

2 tbsp Lard, traditional; or olive oil

For the migas (bread mash)

600g Alentejo Bread, day-old (pão alentejano) or other dense country wheat bread; crusts trimmed, torn into small pieces
4 cloves of Garlic, sliced
4 tbsp Olive Oil
400ml Water, hot; plus pork pan juices/drippings
1 tsp Salt, to taste

To serve (traditional but optional)

Some Orange, wedges or pickled peppers; traditional but optional

Nutrition

Per Serving.

Calories

1043 kcal

52% of Daily kcal

Protein

49 g

99% RDI

Fat

57 g

17g sat fat

Carbs

82 g

30% RDI

Sugar

6 g

12% RDI

Fiber

4.4 g

15% RDI

Salt

5.9 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C · 6.2 / 10

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