Migas – fried breadcrumbs with chorizo and peppers

Ingredients for 4 portions

• 500 gBread, day-old country loaf
• ≈ 150 mlWater
• to tasteSalt
• 1 dlOlive oil
• 4Italian green peppers, in strips
• 6 clovesGarlic, crushed, skin on
• 150 gSalted pork belly, diced
• 150 gSpanish chorizo, sliced

On the side

• 300 gGrapes

Method

1. Cut the bread into small cubes, about 1 cm, and put them in a large bowl. Mix the water with a pinch of salt, sprinkle it over the bread and toss so that every piece is damp but not soggy.
2. Cover the bowl with a damp tea towel and leave for at least 1 hour, or overnight.
3. Heat the oil in a large, deep frying pan over a medium heat. Fry the green peppers for about 8 minutes, until soft and blistered, season with salt and lift out.
4. Fry the garlic cloves in the same oil for 2 minutes. Add the pork belly and chorizo and fry for about 5 minutes, until browned. Lift everything out with a slotted spoon, leaving the fat in the pan.
5. Add the bread and fry over a medium-low heat for 20–25 minutes, stirring and chopping constantly with a spatula, until the crumbs are loose, golden and crisp on the outside.
6. Return the pork belly, chorizo and garlic to the pan and stir through for 2 minutes.
7. Serve the migas hot, with the fried peppers and the grapes alongside.

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