Next, chop the rest of the ingredients into small pieces: the onion, garlic, peeled potato (cut into small cubes), and all the meats.

Heat a large deep skillet or Dutch oven over low heat and add plenty of olive oil. Sauté the onion and garlic until soft, then add the pork belly and potato. Cook everything together over medium-low heat until it’s all tender.

Add the lard (if using) and the rest of the meats. Cook until browned, then add the paprika and cinnamon. Stir constantly so the paprika doesn’t burn. When you smell the cooked paprika, it’s ready.

Add the moistened bread pieces and stir well so everything mixes and the bread starts to brown. If the bread doesn’t brown, add a bit more oil; if it seems dry, sprinkle a little more water. The key is to keep stirring until the migas are moist and toasted.