First, cut the green peppers into wide strips and fry them in a skillet with extra virgin olive oil.

In a deeper skillet, cover the bottom with the oil used to fry the peppers and start frying the unpeeled garlic heads, each with a cut, over medium heat until golden. Then add a handful or two of bread crumbs, mixing them with the oil and stirring with a wooden utensil. Gradually add the water, using a slotted spoon to help distribute it evenly while continuously stirring. Add salt to taste.

After a while, add the rest of the bread crumbs and keep stirring until they are golden and loose. They should take on the color and flavor of the oil. Move the skillet with the migas to the side and cover with a cloth to keep warm.

In the same skillet where you fried the peppers, fry the pork belly (or bacon), cut into strips or cubes as you prefer. Finally, fry the chorizo, either whole or sliced.

You can also fry everything first in the same order (peppers, pork belly, chorizo) and use some of that oil to fry the garlic and make the migas. I preferred to do it this way to keep the migas from getting too greasy.

Finally, add everything to the skillet with the migas and mix well.