Chef's Recipes

Pork belly, chorizo and breadcrumbs with oranges (Migas)

Australian Gourmet Traveller and Frank Camorra/MoVida restaurant Spanish recipe for pork belly, chorizo and breadcrumbs with oranges (migas)

Oct 08, 2007 5:10am
By Frank Camorra
  • 15 mins preparation
  • 3 hrs 25 mins cooking
  • Serves 4
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Pork belly, chorizo and breadcrumbs with oranges (Migas)
"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.

Ingredients

Chorizo and breadcrumbs with orange
  • 800 gm 2-day old pasta dura or other firm, crusty bread, crusts removed
  • 150 ml extra-virgin olive oil
  • 3 raw chorizo sausages, cut into 1cm-thick slices (about 150gm each)
  • 8 cloves garlic, unpeeled
  • 1 tbsp sweet Spanish paprika
  • 3 large navel oranges, peeled and pith removed with a knife, and thickly sliced crossways
Roast pork belly
  • 60 ml olive oil (¼ cup)
  • 1 kg pork belly, on the bone with skin
  • 1 onion, coarsely chopped
  • 2 large carrots, coarsely chopped
  • 4 cloves garlic, unpeeled
  • 1 tbsp chopped thyme leaves
  • 3 bay leaves
  • 200 ml dry white wine
  • 200 ml sherry vinegar

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Notes

Note A perol is a traditional Spanish pan with deep sides and rounded edges, available from Spanish delicatessens and specialist cookware stores.

  • Cuisine:Spanish
  • Course:Entrée
  • Photography: William Meppem
  • Styling: Emma Knowles and Michele Finato
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  • Author: Frank Camorra

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