Pork Belly with Chorizo and Breadcrumbs

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By Frank Camorra and Richard Cornish

Published 2007

  • About

In Spain, making migas (breadcrumbs) is a job that is still done by hand. The result is beautifully formed little crumbs of random shape and nature, a metaphor I have always thought, for the chaotic nature of Spanish life. Grandad Juan made this version of migas when we first came to Australia. It may seem odd to have a dish of pork belly called migas but it is named after the breadcrumbs, which are fried until golden brown and soak up the cooking juices.