Place the flour in a bowl with two teaspoons of salt and mix. Add the beaten eggs, milk, and water gradually, mixing as you go. The dough should not be too stiff or too runny; adjust as needed depending on the flour.

Once mixed, cover and set aside.

Next, place the unpeeled garlic cloves on a cutting board and gently crush them with a spatula. Fry them in olive oil, then remove and set aside. In the same oil, fry the diced pork belly and both types of sausage. (I use a deep, wide nonstick pot, as the more space you have, the easier it is to stir the gachas migas. You can increase the amount of pork belly and sausage to taste.)

Once everything is fried, set aside. In the same oil (I usually remove a little and add more later if needed to avoid making the dish too greasy), pour in the dough from the bowl and patiently break it up as it cooks.

Continue breaking up and stirring the dough.

Keep stirring well so the pieces stay loose. A little before turning off the heat, add the reserved fried ingredients and mix well so everything is combined and flavorful.

Cook to your preferred doneness. Here, people like them a little toasted, but that's up to you. Serve with grapes, melon, figs, peas, olives, fava beans, or your favorite sides, and enjoy these delicious Migas!