Sprinkle the bread with water as if it were raindrops (don’t soak it, or it will be too hard to stir and will turn into a sticky mass). Let it rest for about 2 hours, then add salt.

Take about 8 whole garlic cloves and make a few small cuts in each. Fry them whole in a little olive oil, then set aside. Add the diced pork belly and chorizo to the same pan, fry, and set aside. In the same oil, add the bread and stir constantly until it breaks apart and becomes crumbly, about 30 minutes depending on how much water the bread absorbed. That’s why it’s important not to over-soak the bread.

When the migas are loose and crumbly, add the previously fried garlic, chorizo, and pork belly. Stir a little more and serve.