Migas is a Portuguese stuffing that uses up stale bread, so Katarina’s quick and tasty dish is also a money-saving meal.
Ingredients
- 8 stale hot dog or crusty bread rolls, torn into 4cm pieces
- 4 pork chops, bone in
- 6 garlic cloves, finely chopped
- 1 red onion, halved
- 1 red capsicum, seeded, thinly sliced
- 3 large truss tomatoes, seeded, thinly sliced
- 1 long fresh red chilli, finely chopped
- 1 bunch coriander, chopped
- White wine vinegar, to drizzle
- Extra virgin olive oil, to drizzle
- 60ml (1/4 cup) olive oil
- 15cm chorizo sausage, halved lengthways, thickly sliced
- 20 pitted black olives, coarsely chopped
- 2 teaspoons olive oil, extra
- 2 tablespoons paprika
- 20g butter
Method
- Step 1Place the bread in a large colander over a bowl. Pour over enough cold water to cover the bread completely, using your hands to incorporate until the bread is completely saturated.
- Step 2Season the pork with salt and pepper. Rub with half the garlic. Place on a plate. Cover and place in the fridge for 20 minutes to marinate.
- Step 3Meanwhile, coarsely chop 1 onion half and thinly slice the remaining half. Combine the sliced onion, capsicum, tomato, chilli and half the coriander in a bowl. Drizzle over white wine vinegar and extra virgin olive oil. Season with salt and pepper. Toss to combine. Place in the fridge for 15 minutes to chill.
- Step 4Heat the olive oil in a large non-stick frying pan over high heat. Add the chorizo and chopped onion. Cook for 3 minutes or until the onion is soft but not browned. Squeeze the bread to remove some of the moisture. Add to the chorizo mixture. Add the olive and the remaining garlic and remaining coriander. Stir to combine. Season with salt and pepper. Press down on the mixture to flatten slightly. Cook for 3 minutes or until the base is crisp. Turn the migas, in chunks, and cook, pressing down, for 3 minutes. Continue cooking and turning for 3-4 minutes or until golden.
- Step 5Heat the extra oil in the pan over medium heat. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Sprinkle with the paprika and add the butter. Cook the pork for a further 10 seconds each side to coat in the butter.
- Step 6Divide the migas among serving plates. Top with the pork and salsa.
- High fibre
- Low carb
Nutrition
3575 kj
Energy
45g
Fat Total
13g
Saturated Fat
9.5g
Fibre
43g
Protein
70g
Carbs (total)
All nutrition values are per serve
Notes
Serving tip: Serve with lemon wedges for a touch of citrus.
- Author: Reader recipe
- Image credit: Sam McAdam
- Publication: Australian Good Taste
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