Migas (bread pasta) à Alentejana

cut the ribs and the meat into regular pieces and spread well with the crushed garlic and the pepper mass. let it stay that way overnight.
cut the bacon into small pieces. in a bowl of fire (glazed clay bowl very narrow at the base and wide at the top), take the meat and bacon to fry, adding a little penguin of water (not to let it burn). remove the meat as it browns.
the fat (drop) resulting from frying the meat is passed through a sieve.
you have the bread cut into slices. pour the bread into the bowl, sprinkle with a little boiling water and beat immediately with a wooden spoon, crushing it. season with the necessary amount, beating the migas. these should be well seasoned but not soaked with fat.
shake the bowl over the fire, wrapping the migas in a thick omelet.
this operation is called rolling the migas.
when the migas are wrapped in a golden and thin crust, they are placed on the platter, anointed with a drop and decorated with the meats.

variant: migas are not necessarily rolled. they can help themselves with the appearance of a thick açorda (in the sense that the word has in the rest of the country).

in alter of the ground, when the migas do not roll, they are served with slices of fried bread and orange slices.

the spare ribs can be suppressed by increasing the amount of beef.

garlic cloves can be fried in the drop and removed before adding the bread.