Casa
Martin
Cookbook
Pork Ribs with Migas
This can be cooked with either pork spare ribs, slices of fillet or chops cut up into small cubes. The ribs should be cooked as below whereas the chops or fillet can be pan fried. The pork should be marinated for at least eight hours for the best flavour. Migas like this is very popular in the Altentejo. It is very tasty, a nice alternative to potatoes and a good way of using up stale bread.
500g Pork Ribs or fillet or chops
4 cloves Garlic
1 Bay Leaf
1 tbsp Massa de Pimentao
1 glass White Wine
50g lard (banha) or 2 tbsp Olive Oil
300ml boiling Water
400g stale Bread, hard crusts removed
Mix together the pork with all of the marinade ingredients and leave overnight if possible turning occasionally.
Place pork and marinade in an ovenproof dish lined with foil (makes for much easier washing up). Bake in a moderate oven for 1 to 2 hours (ribs will obviously take longer than fillet) until very tender.
When meat is nearly ready tear bread into small pieces, place in a bowl and add enough water so that it is just moist and coherent. Lightly mash to mix well. Add bread mix to fat in non stick pan and fry gently to brown using a wooden spoon to form in a log shape like an omelette. Place migas on serving dish and surround with meat and any juices in pan.