Migas

Ingredients

• 1 lbday-old bread, a large loaf of stale crusty bread, about 450 g, crumbled small
• 5 tbspolive oil, enough to coat the bread well
• 1/2 headgarlic, cloves separated but unpeeled, each slit with a knife
• 7 ozpork, optional; a handful of diced pork belly or tocino

Method

1. 1

   Crumble the bread into small pieces. Sprinkle with cold water, cover with a damp cloth and leave for 30 minutes.

2. 2

   Heat the olive oil in a deep pan over medium heat. If you are using the pork, add it now and fry until the fat has rendered and the pieces are golden, then lift it out. Add the garlic cloves — skins on, each one slit with a knife — and fry for 5 minutes. Lift the garlic out and set it aside with the pork.

3. 3

   In the same oil, add the dampened bread and fry, stirring constantly, for 15 minutes. Add a grinding of black pepper.

4. 4

   Return the garlic and the pork to the pan and keep stirring for about 20 minutes more, until the bread is soft inside, golden outside and smells nutty. Serve straight from the pan while hot.

Nutrition per serving