Pork Entertaining

Asparagus migas and grilled pork

Name: Asparagus migas and grilled pork recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 500g pork neck, cut into 1cm slices, tenderised using meat mallet; Extra virgin olive oil, to drizzle; Lemon wedges, to serve; 2 bunches (approx 250g) asparagus, trimmed; 1/4 cup (60ml) extra virgin olive oil, plus extra 2 tbs; 10 (100g) streaky bacon rashers, finely chopped; 350g stale sourdough bread; 1/2 bunch flat-leaf parsley, finely chopped, plus extra leaves to serve; 3 garlic cloves, finely chopped; 2 tsp white wine vinegar

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by Matt Preston

delicious. senior editor

Jun 10, 2020

"Rather than the crispy fried breadcrumbs of Spain, this migas comes as a hearty bread pudding cooked using pork fat. The best versions have crispy sides like an omelette and are loaded with asparagus, as seen in the following recipe." – Matt Preston

500g pork neck, cut into 1cm slices, tenderised using meat mallet
Extra virgin olive oil, to drizzle
Lemon wedges, to serve

Migas

2 bunches (approx 250g) asparagus, trimmed
1/4 cup (60ml) extra virgin olive oil, plus extra 2 tbs
10 (100g) streaky bacon rashers, finely chopped
350g stale sourdough bread
1/2 bunch flat-leaf parsley, finely chopped, plus extra leaves to serve
3 garlic cloves, finely chopped
2 tsp white wine vinegar

Method

1.

Place the tenderised pork on a large oven tray, drizzle with olive oil and season both sides. Set aside at room temperature until ready to use.
2.

For the migas, cut the tips of the asparagus to about 4cm long and slice the stems into 5mm rounds. Set aside and reserve in separate bowls. Heat a large non-stick frypan with olive oil over medium-high heat. Add the bacon and cook, stirring frequently, for 3-5 minutes until golden and crisp. Drain crispy bacon on paper towel and reserve bacon fat.
3.

Place the bread in a bowl and sprinkle over 1/2 cup (125ml) hot water. Taking care of the heat, squeeze excess water from the bread. Place the reserved bacon fat in a large non-stick frypan over medium- high heat. Add the chopped parsley, garlic and asparagus tips. Cook, stirring occasionally, for 1-2 minutes until asparagus tips are just cooked but still crunchy, then transfer to a bowl. Add the sliced asparagus and cook, tossing frequently, for 1-2 minutes until asparagus is just cooked but still crunchy. Transfer to the moist bread bowl. Add the vinegar and work in with the bacon fat, season to taste and toss to combine. Add a little extra water if the mixture is too dry.
4.

Heat a 26cm non-stick frypan with extra 2 tbs oil over medium-high heat. Spoon in bread mixture and spread evenly over the base, pushing down to compress well. Make sure it is the same thickness around the whole pan. Cook, pushing down occasionally, for 8-10 minutes until golden and crisp. Carefully flip out of the pan and onto a large heatproof oven tray and quickly slide it back into the pan. Cook, pressing down occasionally, for a further 4-5 minutes until golden and crisp. Transfer to a plate and keep warm until ready to serve.
5.

Preheat a lightly greased barbecue or chargrill pan to high. In batches, chargrill pork for 1-2 minutes then turn and grill for a further 1-2 minutes until charred and cooked through. Rest for 5 minutes.
6.

Cut the migas into rough wedges and place on a large platter. Top with sliced pork and scatter with bacon, asparagus tips and extra parsley leaves. Serve with lemon wedges.