Medium1 hour
Where it comes from
Hailing from the Alentejo, Migas are a testament to the region's peasant traditions, transforming stale bread into a culinary comfort.
On the Palate
What goes into it
How it's made
- 1
Sauté garlic in olive oil until fragrant.
- 2
Add crumbled bread and stir to soak up the oil.
- 3
Season with paprika and bay leaf, stirring until bread is toasted.
- 4
Stir in cooked pork, incorporating evenly.
- 5
Garnish with chopped cilantro before serving.
