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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.