Migas with Pork

Ingredients

Quantities are for one portion.

• 100 grustic bread, day-old
• 15 mlolive oil
• 150 gpork belly (or ribs), cut small
• salt and pepper to taste
• 10 gfresh cilantro (coriander), chopped
• 1garlic clove, crushed
• 1 tsppaprika

Method

1. Season the pork pieces with paprika, salt, and pepper. Cover the day-old bread with a splash of warm water to soften it, then squeeze out the excess moisture.
2. Heat the olive oil in a wide, heavy pan. Fry the pork pieces slowly until the fat renders down and the meat becomes dark, crispy, and cooked.
3. Use a slotted spoon to remove the crispy pork from the pan, leaving the rendered fat.
4. Add the crushed garlic to the hot fat, cooking briefly until fragrant.
5. Add the damp bread to the pan. Use an wooden spoon to mash and turn the bread continuously as it absorbs the pork fat.
6. Fry the bread mixture until it turns golden brown and crispy at the edges, forming a loose, savory hash.
7. Stir in the fresh cilantro. Serve the hot, crispy pork immediately alongside the rich bread migas.