This dish is much appreciated by the Portuguese and by those who visit us and is especially consumed in the Alentejo region, where “Migas” and “Açordas” originate. Or so the legend goes…
History tells us that with the arrival of the Muslims in the Iberian Peninsula (8th century) the “Açordas” (and their variants) began to be made and consumed in Portugal, as part of the gastronomic habits and customs of the Arabs. And what a great dish they left us…
There are several dishes of “Açordas” in Portugal that are consumed as soups or with meat and fish. On the other hand, “Migas”, which are “Açordas” a bit more cooked and drier, usually accompany meat dishes, especially pork.
The main ingredients for the preparation of “Migas” are bread, water and the fat that results from the preparation of the spare ribs.
The spare ribs are seasoned using some of the ingredients most used in the preparation of pork: chili paste, bay leaf, garlic, salt and pepper to taste. Ideally, the meat should rest in this seasoning overnight.
Then, it’s time to cook. Heat the lard and fry some smoked flour sausage slices on both sides and repeat the process with some chorizo slices. When frying the spare ribs in this seasoned fat it will gain an incredible flavor…
To prepare the migas, pour the sliced bread into a non-stick skillet, drizzle with a little boiling water and beat immediately with a wooden spoon. Add some of the drip left from the ribs confection and shape them as a thick omelet.
Finally, serve the Migas accompanied by the spare ribs, sausages and orange slices on top.
This dish which is very fun to prepare and delicious will impress everyone back at home!
Join us at Homecooking Lisbon on our Traditional Portuguese Cooking Class and let our team of experienced chefs and instructors guide you through the preparation of this dish and many others. We promise an hands-on experience that will amaze you!
Migas com Entrecosto
Ingredients
- 600 g spare ribs cut into pieces
- 4 garlic cloves crushed
- 1 tbsp bell pepper paste
- 60 g lard
- 1/2 chorizo cut into slices
- 1/2 smoked flour sausage cut into slices
- 500 g Alentejo bread of thinly sliced
- 1 orange Sliced
- salt to taste
Instructions
- Season the spare ribs with salt, crushed garlic and bell pepper paste. Ideally, let them sit overnight;
- In a wide pan, heat the lard and fry the smoked flour sausage slices on both sides. Reserve. Repeat the process for the chorizo slices;
- In the remaining fat, add the spare ribs, garlic and fry over medium heat until the meat is well done. Reserve both the meat and the fat;
- Pour the sliced bread into a non-stick skillet, drizzle with a little boiling water and beat immediately with a wooden spoon;
- Season with some of the strained fat that has been reserved, beating the mixtures ("Migas"). These should be well seasoned but not soaked in grease. Stir the skillet over the heat, rolling the Migas in a thick omelet;
- Let it fry on both sides until they gain a golden crust;
- Serve the Migas accompanied by the spare ribs, sausages and orange slices.