Season the pork belly with salt and pepper, then cut it into small pieces.

In a large skillet, heat plenty of olive oil over high heat. Add the pork belly pieces and fry until golden brown.

Remove the pork belly to a plate. Pour out most of the oil from the skillet and set it aside for later.

Add the unpeeled garlic cloves to the skillet and cook until golden. Then add the almorta flour, stirring well to avoid lumps. Gradually add back the reserved oil, then add the paprika. The mixture should look liquid at this point.

Slowly add water while stirring quickly, as the mixture will start to thicken. Add water as needed until you get a creamy but not runny consistency. Season with salt to taste, making sure not to oversalt.

Have bread ready for dipping, as gachas are best eaten immediately, either served on plates or straight from the skillet.

It's ideal to serve with pickles alongside the pork belly.