Preparation

For meat:
1. Season the meat cubes with a little salt, five chopped garlics and five crushed whole garlics with peel, pepper, pepper paste, bay leaf and white wine. Leave to marinate for about an hour.
2. Place the oil, the sliced ​​onions and the cubes of meat together with the marinade in a pan. Stir with a wooden spoon, cover the pan and bring to low heat for about 40 to 45 minutes. Turn off the heat, sprinkle with chopped coriander and set aside.
For migas:
3. Boil the water in a pan.
4. Meanwhile, in another pan, place the oil and the whole garlic without the skin. Stir and let it simmer for about three minutes. Then add the broken bread to pieces and wrap with a spoon in the stew. Gradually pour the boiling water and season with a little salt. Mix everything well and let it simmer until the bread is undone and the water is absorbed. Stir occasionally. (note: a mixture that is neither too liquid nor too solid should be left)
5. Sprinkle with the chopped coriander, wrap in the preparation and serve the migas with the pork.

Ingredients

  • For meat:
  • - 700 g of diced pork
  • - 50 ml of olive oil
  • - 2 medium onions
  • - Pepper (to taste)
  • - 10 cloves of garlic
  • - 1 bay leaf
  • - 1 teaspoon of pepper paste
  • - 50 ml of white wine
  • - Salt (to taste)
  • - Coriander (to taste)
  • For migas:
  • - 400 g of crusty bread
  • - 100 ml of olive oil
  • - 4 cloves of garlic
  • - 800 ml of water
  • - 1 coriander sauce
  • - Salt (to taste)