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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This delicious Portuguese regional specialty, called migas, is a dish of sautéed meats served over fried bread. Here is the version from Fialho restaurant in Evora, Portugal. They marinate the pork in a red-pepper paste popular in the Alentejo, but paprika makes a nice substitute. The seasoned pork needs to be chilled overnight, so begin this recipe a day before serving it. Ingredients:
2 pounds pork tenderloin, trimmed, cut into 1-inch cubes |
1 tablespoon paprika |
8 cups 3/4-inch cubes trimmed day-old french bread |
1 cup (or more) boiling water |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
4 bacon slices, chopped |
8 ounces fully cooked smoked sausage (such as linguiça or hot links), cut into 3/4-inch pieces |
2 large garlic cloves, chopped |
1/4 cup olive oil |
Directions:
1. Place pork in medium bowl. Add paprika; toss to coat. Cover; chill overnight.
2. Place bread cubes in large bowl. Add 1 cup boiling water. Using potato masher, crush mixture until bread has consistency of mashed potatoes, adding more water if mixture is dry. Stir in salt and pepper. Divide into 6 equal portions.
3. Sauté bacon in large skillet over medium heat until golden, about 6 minutes. Add pork, sausage and garlic. Sauté until pork is cooked through, about 15 minutes. Season with salt and pepper.
4. Heat oil in another large skillet over medium-high heat. Working in batches, add bread portions to oil, flattening to 4-inch rounds with wet spoon. Cook until brown, about 5 minutes per side. Place fried bread on plate. Top with meat.
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