Crispy Pork and Bread Skillet — Shepherd Migas
Castilian shepherd dish of stale bread broken into crumbs and pan-fried in pork fat with chorizo, panceta, and garlic until crisp, finished with grapes for sweetness against the smoky pork.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Tear day-old bread into 1cm crumbs, sprinkle with 1/2 cup cold water and pinch of salt, cover with cloth, rest 10 minutes until softened. Cube panceta and chorizo into 1cm pieces. Smash 10 garlic cloves. Halve 120g red grapes.
Bloom
Heat 40ml olive oil in a wide skillet over medium-low heat. Add smashed garlic, cook 90 seconds until pale gold and fragrant, swirling occasionally.
Sear
Raise heat to medium, add panceta and chorizo cubes, cook 6 minutes until pork edges crisp and chorizo renders red oil into the base, stirring occasionally.
Build
Remove from heat, stir in sweet and hot pimenton for 15 seconds. Return to medium-high heat, add softened bread crumbs, toss continuously for 9 minutes until each crumb turns deep golden and crisps throughout.
Finish
Fold halved grapes through hot migas off heat for 60 seconds to warm without bursting, scatter black pepper over top.
Plate
Divide migas between two warm plates and serve immediately while crumbs are hot and crisp.
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