A one-skillet wonder.
). This isn't a migas facsimile; it's about paying respect to the use-what-you-have ethos of the dish. This is Tuesday night, clear-out-the-tiny-fridge, city migas, that should be made while listening to Migos. Here's how to go about it.I start by combing through my pantry and fridge to gather the migas ingredients. I almost always have half a loaf of semi-stale bread kicking around.
For the pork, I use a combination of fresh pork belly and dry-cured Spanish chorizo. I prefer to use fresh pork belly instead of American-style slab bacon or salt pork for this application; the sweetness and heavy smokiness of American bacon can quickly overtake and drown out the subtle smokiness of the smoked Spanish paprika in the dish, and salt pork doesn't have the same depth of pork flavor that fresh belly has.
The vegetables for this migas can be easily tailored to use up what you have kicking around in your crisper drawer, but I like to use fresh peppers—in this case a bell pepper as well as an Anaheim pepper— hearty lacinato kale, and parsley, which I always seem to have an annoying amount left over from a previous cooking project. The parsley and kale certainly aren't traditional to Spanish migas, but again, this is about using what you have to make dinner happen.
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