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.
Tear the bread into chunks then process in a food processor or blender in two batches until rough crumbs are formed. Sift the breadcrumbs to lose any of the finer crumbs. Dissolve a small pinch of salt in
Next day carefully remove the peel and pith from the oranges and cut into 3 mm (1/8 inch) thick slices. Arrange on a serving plate. Cut the pork into 1 cm (½ inch) thick rectangular strips and cut the chorizos into 1 cm (½ inch) thick slices.
Add the remaining oil to the perol, increase the heat to high and add the breadcrumbs. Cook, stirring continuously, for 1–2 minutes, or until the breadcrumbs start to turn golden.
Add the pork and chorizo and stir. Season if required and sprinkle in the paprika. Keep tossing the pan to move the breadcrumbs. Cook on high for another 5–8 minutes until the breadcrumbs soak up the oil and continue to turn golden. The breadcrumbs should be nicely browned when done and a little chewy. Remove from the heat and serve the migas together with the oranges. Garnish with the reserved garlic.
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