Bread Stew with Pork MedallionsO Meu Tempero
History is rife with salads and soups and stews that incorporate bread, preferably leftover (or stale) bread, to add more heft (and to let nothing go to waste). This stew picks up on that idea by having bread as a primary ingredient in the stew. First you soak it in cold water to soften, then squeeze out the liquid before adding to the pot. Here the stew is also given substance with pork that has been marinated overnight before cooking, along with that flavorful marinade, until tender.