Garlic Pork with Cabbage Migas

• 300 gpork fillet, cut into 3 cm pieces
• 10 ggarlic, finely grated, divided
• 3 gsweet paprika
• 20 mlolive oil, divided
• 15 mlred wine vinegar, divided
• Fine salt, to taste
• Black pepper, to taste
• 100 gday-old white bread, torn into small pieces
• 180 mlboiling water, divided
• 80 gonion, finely sliced
• 180 gsavoy cabbage, finely shredded
• 100 gjarred roasted red peppers in brine, drained and roughly chopped
• 200 gripe tomatoes, roughly chopped

Method

1. 1Put the bread in a bowl and pour over 150 ml boiling water. Leave for 5 minutes, then squash with a fork into a rough, damp mixture; it should not be swimming in water.
2. 2Mix the pork with half the garlic, the paprika, 5 ml olive oil and 5 ml red wine vinegar. Season with a little salt and black pepper and set aside while you slice the vegetables. Keep the raw pork and its utensils away from the salad.
3. 3Heat 10 ml olive oil in a 26 cm non-stick frying pan over a medium heat. Cook the onion for 4 minutes until softening. Add the cabbage and remaining 30 ml water, cover and cook for 5 minutes until wilted, stirring once.
4. 4Meanwhile, preheat a 5–6 litre air fryer to 190°C for about 3 minutes, until at temperature. Put the pork in the basket in a single layer with gaps; cook in two batches if needed and add 12 minutes to the total.
5. 5Air-fry the pork for 10–12 minutes, turning after 6 minutes, until lightly browned and cooked through. Check the largest piece with a food thermometer: it should reach 75°C for 30 seconds. Rest on a clean plate for 3 minutes while you finish the migas.
6. 6While the pork cooks, uncover the cabbage pan and stir in the remaining garlic for 30 seconds. Fold in the soaked bread and roasted peppers, then cook for 6–8 minutes, turning and pressing the mixture with a spatula. Let a few edges turn golden while keeping the centre soft and moist.
7. 7Toss the tomatoes with the remaining 5 ml olive oil and 10 ml vinegar. Taste, then add salt or pepper if needed. Taste the migas too; the jarred peppers may already bring enough salt.
8. 8Divide the migas between two plates, rest the pork on top and spoon over the juices from its resting plate. Add the tomato salad alongside so its dressing can mingle with the bread.

Per serving

kcal

497

protein

40.9g

fibre

10.4g

carbs

39.5g

fat

19.7g