Chorizo and breadcrumbs with orange800 gm2-day old pasta dura or other firm, crusty bread, crusts removed150 mlextra-virgin olive oil3 (about 150gm each) raw chorizo sausages, cut into 1cm-thick slices8 clovesgarlic, unpeeled1 tbspsweet Spanish paprika3large navel oranges, peeled and pith removed with a knife, and thickly sliced crosswaysRoast pork belly60 ml (¼ cup) olive oil1 kgpork belly, on the bone with skin1onion, coarsely chopped2large carrots, coarsely chopped4 clovesgarlic, unpeeled1 tbspchopped thyme leaves3bay leaves200 mldry white wine200 mlsherry vinegar
Break the bread into small pieces and process in a food processor until coarse breadcrumbs form. Sift breadcrumbs, discarding finer crumbs, and place coarser crumbs in a bowl. Dissolve a pinch of salt in 1/3 cup water, scatter over crumbs, mix well, cover with a clean, slightly damp tea towel and refrigerate overnight.
For roast pork belly, preheat oven to 220C. Rub olive oil, then 2 tbsp fine sea salt over all sides of pork belly, place skin-side up on a 20cm x 30cm roasting pan and roast for 45 minutes, or until crackling starts to form. Remove pork from oven and reduce heat to 180C. Remove pork from pan, draining any fat collected. Scatter vegetables, garlic and herbs over base of same roasting pan and pour over wine, vinegar and 200ml water, then place pork, skin-side up, on top. Cover with foil and cook for another 2 hours or until tender, then remove from oven. Increase oven to 220C. Remove foil from pork, return to oven and roast for another 15-20 minutes or until crackling is crisp and golden. Remove from oven and, when cool enough to handle, remove bones and discard, along with vegetable base.
Cut pork belly into 2cm-thick lardons. Heat 100ml extra-virgin olive oil in a perol (see note) or wok over medium-high heat and fry chorizo for 4 minutes, stirring constantly, until browned all over. Reduce heat to medium, add pork and fry for another 1-2 minutes. Using a slotted spoon transfer meat to a plate, leaving all fat in pan. Add garlic to pan and cook for 2-3 minutes or until soft and golden, then remove.
Add remaining oil to pan, increase heat to high, add breadcrumbs and cook, stirring continuously, for 1-2 minutes or until golden. Return meat and garlic to pan and stir. Season, if necessary, add paprika and keep tossing pan to move the breadcrumbs. Cook for another 5-8 minutes until breadcrumbs have soaked up the oil and are a bit crisp and chewy. Remove from heat and serve migas garnished with oranges.
Note A perol is a traditional Spanish pan with deep sides and
rounded edges, available from Spanish delicatessens and specialist
"In Spain, migas is still done by hand. The result is
beautifully formed little breadcrumbs of random shape and nature -
a metaphor I've always thought of for the chaotic nature of Spanish
life. My granddad Juan made this version of migas for us when we
first came to Australia. It may seem odd to have a dish of pork
belly and chorizo sausage called migas but it's named after the
breadcrumbs that soak up the rich cooking juices. Originally from
Extremadura, a region world-famous for its rich pork, this version
is from my home region of Andalucía. My family's version features
the pleasant tang of oranges that abound in southern Spain." -
Frank Camorra, MoVida
At A Glance
Serves 4 people
At A Glance
Serves 4 people
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