Migas Manchegas (La Mancha Fried Breadcrumb Dish)

• 350 g Crusty white bread, preferably day-old
• 120 ml Water
• 80 ml Extra virgin olive oil
• 200 g Pork belly, skin removed
• 180 g Spanish chorizo
• 6 cloves Garlic
• 2 tsp Smoked paprika
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Tear the bread into small, rough pieces, aiming for a mix of crumbs and bite-sized bits. Sprinkle over the water and toss well, then cover and leave for 20 minutes so the bread softens slightly.
2. Cut the pork belly into small cubes and slice the chorizo into thick rounds. Lightly crush the garlic cloves with the side of a knife and peel them.
3. Heat the olive oil in a large frying pan over medium heat. Add the pork belly and cook for 8 to 10 minutes, stirring often, until well browned and the fat has rendered.
4. Add the chorizo and cook for 3 to 4 minutes until it releases its oils and starts to crisp at the edges. Stir in the garlic and cook for 1 minute until fragrant, keeping it from colouring too much.
5. Reduce the heat to low and stir in the smoked paprika for 10 seconds. Immediately add the damp bread, fine sea salt and black pepper, and toss until everything is evenly coated in the flavoured oil.
6. Cook the migas over low heat for 12 to 15 minutes, stirring and pressing with a wooden spoon so the bread breaks down into tender crumbs with crisp bits. If it looks dry before it turns tender, add a splash of water and keep stirring until the crumbs are hot and lightly crisped in places.
7. Taste and adjust with a little more salt and pepper if needed. Serve straight away, hot, making sure each portion gets plenty of pork belly, chorizo and garlicky crumbs.

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