Spanish · Lunch
Creamy Garlic Pork Porridge
Manchego Pork Crumb Porridge
La Mancha shepherd porridge of toasted almorta flour cooked into a creamy paste in olive oil with garlic, sweet pimenton, and small panceta cubes, finished with crisp bread cubes for texture.
$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
32gFat
35gCarbs
2gSugar
3gFiber
780mgSodium
48mgChol
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Instructions
1
Prep
Cube 240g panceta into 1cm pieces. Slice 10 garlic cloves thin. Cube 120g day-old bread into 1cm pieces. Warm 800ml vegetable stock to a gentle simmer.
2
Sear
Heat 60ml olive oil in a wide skillet over medium-high heat. Add panceta and cook 5 minutes until pork crisps at edges and fat renders into pan base.
3
Bloom
Lower heat to medium-low. Add sliced garlic and bread cubes, cook 3 minutes until garlic turns pale gold and bread crisps deep golden. Lift out and reserve both.
4
Build
Remove from heat, stir in sweet and hot pimenton for 15 seconds. Return to medium-low, whisk in 120g almorta flour, cook 2 minutes until flour smells nutty and slightly toasted.
5
Simmer
Stream in warm stock while whisking constantly to prevent lumps. Season with 1 tsp salt and simmer 8-9 minutes until mixture is creamy and thick.
6
Plate
Pour porridge into warm bowls. Scatter reserved garlic-bread cubes and 0.5 tsp black pepper across the surfaces. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) panceta
- 120g (4.2 oz) almorta flour
- 120g (4.2 oz) day-old country bread
- 10 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tsp sweet pimenton
- 1 tsp hot pimenton
- 800ml (3 1/3 cup) hot vegetable stock
- 1 tsp fine sea salt
- 0.5 tsp black pepper