"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
You’ll need to start this recipe 1 day ahead.