Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Migas com carne de porco are a deeply Alentejan combination of bread, garlic, olive oil and well-seasoned pork.
The migas absorb broth and fat from the meat, creating a side dish that is almost a main dish.
Ingredients
- 1 kg of diced pork
- 400 g stale rustic bread
- 5 cloves of garlic
- 150 ml white wine
- 80 ml olive oil
- Portuguese red pepper paste (massa de pimentão), optional
- Coriander
- Salt and pepper
Method
- Season the meat with garlic, wine, salt and pepper.
- Brown the meat in olive oil.
- Cook until the pork is tender and a rich sauce remains.
- Moisten the bread with hot broth.
- Prepare the migas with garlic, olive oil and bread.
- Serve the pork over the migas.
Tips from Empório Portugal
- Firm bread is essential.
- The meat should be golden and juicy.
- Fresh coriander reinforces the Alentejo profile.
Possible substitutions in Brazil
- Stale Italian bread replaces Alentejo bread.
- Diced pork leg works well.
Pairing
An Alentejo red wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
Submit my recipe