Festival Plate · Fried Bread & Pork
Migas com Entrecosto
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The 'migas' isn't a side dish here — it's bread torn up and fried in the same fat as the pork ribs, so it soaks up all the meat drippings.
Stale bread is crumbled and pan-fried in pork fat and garlic until it forms a dense, savory cake, served alongside grilled pork ribs (entrecosto). A common sight at Alentejo village fairs and market food stands.
Why it's made this way: Like açorda, migas began as a way to use up bread that had gone stale in a region where wheat was cheap but meat and fat were precious enough to make count.
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Part of World of Street Food — 690 dishes from 118 countries.
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