Migas com entrecosto is a characteristic dish of the Alentejo, and a robust, comforting part of the cooking of Montemor-o-Novo and its region.
Like many Alentejo dishes, migas are built on bread — here, slices of day-old Alentejo bread. The bread is softened in hot water, then worked and cooked in the fat left from frying the pork, until it forms a firm, dry mass with a lightly golden crust. It is served alongside the fried pork ribs — the entrecosto — which are marinated the day before in crushed garlic and massa de pimentão, the region's red pepper paste.
The dish belongs to the wide Alentejo family of bread dishes, and is found in homes throughout the region. Hearty and full of flavour, migas com entrecosto is a fine example of the Alentejo's tradition of making much from simple ingredients — bread, pork, garlic — and a satisfying dish for the visitor.
⭐ Must-try:
Migas with pork
Highlights
- A characteristic bread-and-pork dish of the Alentejo
- Day-old Alentejo bread, softened and cooked
- Worked in the fat from frying the pork
- Served with pork ribs marinated in garlic and pepper paste
- Much made from simple ingredients
Frequently asked questions
What is migas com entrecosto?
It is an Alentejo dish of bread cooked into a firm mass in pork fat, served with fried pork ribs.
How are the migas made?
Day-old Alentejo bread is softened in hot water, then cooked in the fat from frying the pork into a firm, golden mass.
Is the dish from Montemor-o-Novo?
It belongs to the wider Alentejo, found throughout the region; in Montemor-o-Novo it is part of everyday local cooking.