Spanish Migas with Pork and Grapes

Ingredients

• 8 cups Day-old bread (crusty)
• 0.75 lb Pork belly (skin removed)
• 4 cloves Garlic
• 1 tsp Smoked paprika
• 0.5 cup Olive oil
• 1 cup Red grapes
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Cut the bread into small cubes and set aside to dry slightly.
2. 2Dice the pork belly into small pieces.
3. 3Heat olive oil in a large skillet over medium heat. Add the pork belly and cook until crispy and golden brown, about 8-10 minutes. Remove the pork belly with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. 4Add sliced garlic to the skillet and cook until fragrant, about 1 minute. Stir in the smoked paprika.
5. 5Add the bread cubes to the skillet and cook, stirring frequently, until golden brown and crispy, about 10-12 minutes. Add more olive oil if needed.
6. 6Return the pork belly to the skillet. Add the red grapes and cook until they soften slightly, about 2-3 minutes.
7. 7Season with salt and pepper to taste. Serve hot.

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