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Migas à Alentejana
Alentejo bread-based crumbs fried in pork fat with garlic and chouriço — a rustic side dish of extraordinary flavour.
Ingredients
Instructions
Soak bread in warm water until soft. Squeeze lightly.
Fry chouriço in lard until beginning to crisp. Remove.
Fry garlic in the same fat. Add soaked bread.
Fry stirring and pressing, breaking into rough crumbs, 10 minutes until some parts are crispy.
Stir in chouriço. Serve with coriander alongside pork or as a side.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
