In plenty of hot oil, fry the chopped green peppers, pork belly, chistorra, and whole unpeeled garlic cloves (make a small cut in each clove to prevent them from bursting).

Fry in batches so the oil absorbs all the flavors, and set each batch aside on a plate.

Pour the oil into a bowl and set aside.

In the same pan, add 1 1/2 cups of water per person, a generous pinch of salt, and bring to a boil.

Once the water is boiling, add 1 1/2 cups of flour per person and start stirring.

Gradually add the reserved oil to keep the flour from drying out too much and to help break it up. You don’t need to use all the oil—about 3/4 of a ladle is usually enough.

Keep stirring constantly until the mixture becomes loose and crumbly (this takes about 30 minutes with this amount).

Serve with the fried ingredients and enjoy with grapes, orange slices, cucumber, or similar to balance the flavors.

Note: In my family, the tradition is for adults to eat directly from the pan. Minors are served on a plate and can’t eat from the pan until they turn 18.