Mr. Malhao mentions:

Migas a Alentejana

Ingredients:
500 g of pork ribs
250 g of pork loin without bones
200 g of bacon
4 cloves of garlic
750 g of old bread
50 g of pork fat
3 red peppers (for sauce)
Salt
Orange slices for garnish


Pepper sauce
Put the raw peppers in a blender and reduce them to sauce, add half teaspoon of salt.


Chop the pork ribs and the loin into pieces.
Mix the crushed garlic and the pepper sauce together and rub into the meat.
After this, put the meat aside for 24 hours.
The next day chop the bacon into pieces and fry it with the ribs and loin in pork fat.
If necessary add some water (a few drops at a time) so the meat doesn’t burn.
As the meat becomes golden take it off of the fire.
When everything is fried, strain the fat (it will be used later).
Meanwhile cut the bread in slices and place in a bowl. Pour enough boiling water over it to moisten the bread. Then crumble the bread (with your hands) until it forms a ball.
After this, season the bread with most of the reserved pork fat (hold some aside for garnish).
Now stir the bread, form again into a ball and set it aside for 2-3 minutes until a crust begins to form.
Finally, put the migas on a serving platter with the bacon and pork and drizzle with the rest of the fat.
Garnish with orange slices.
Serve it immediately.

Serves 4