First, let the bread dry out for a couple of days. I asked the bakery to slice it for me to help it dehydrate. About 1 hour before making the migas, cut the bread into pieces and place them on a tray. Gradually add water, just enough to soften the bread without soaking it.

After the bread has soaked, start the recipe. Heat a generous amount of extra virgin olive oil in a cast iron pot or similar pan. Once hot, add the whole garlic cloves (give them a light smash and make a small cut in each).

Once the garlic is nicely sautéed, add the peppers with a pinch of salt. Cook for about 10 minutes, until the peppers are well done. Remove them from the pan and, in the same oil, fry the pork belly over high heat until it’s crispy. Remove everything and set aside.

Now for the bread. This is the most important step: squeeze out as much water as possible by grabbing handfuls of bread and pressing them tightly until no water comes out. Once all the bread is drained, add it to the same pan and turn up the heat. Stir constantly with a spatula. The bread will slowly dry out and turn into migas.