Alheira de Mirandela
Ingredients
- 500 gChicken thigh (whole)
- 250 gPork belly (in one piece)
- 500 gCountry bread (stale, crust removed)
- 4 pcGarlic (finely minced)
- 100 mlExtra virgin olive oil (for binding)
- 1 tbspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 pcPork casing (cleaned and soaked in lukewarm water)
Method
A skin that cracks under the tooth to release a creamy and garlicky filling. The scent of broth-infused bread and paprika fills the kitchen while the sausage browns in the pan.
- 1
In a large pot, cover the chicken and pork belly with water. Add salt. Simmer until the meat falls off the bone. Keep the broth very hot.
- 2
Shred the meats by hand, very finely. Cut the country bread into small cubes and drench them with the boiling cooking broth until a soft, homogeneous paste is formed.
- 3
Mix the shredded meat, bread paste, minced garlic, paprika, and pepper. Pour in the olive oil. The filling should be thick, fatty, and pull away from the sides of the bowl.
- 4
Stuff the filling into the pork casings. Tie the ends with string to form horseshoe shapes. Do not pack too tightly to prevent the skin from bursting during cooking.
- 5
Pan-fry the alheiras over medium heat without adding fat. The skin should become brown, crispy, and taut. Serve when the inside is piping hot and melting.
Frequently asked questions
How do you get this dish right?
- The secret is in the broth: it must be very rich to flavor the bread.
- Prick the skin with a fine needle before frying to prevent it from bursting.
How long does this dish keep?
Keeps for 1 week in the fridge or can be frozen after stuffing.
