Sprinkle the bread pieces with salted water using your fingers. Cover with a damp cloth and let rest for about 10 minutes.

While the bread rests, cut the pork belly and chorizo into cubes. Sauté them in a skillet over medium-low heat (about 3–4 out of 9) with a little oil until they release their fat.

Once the chorizo and pork belly have released their fat, remove them from the pan and set aside. In the remaining fat, add the whole unpeeled garlic cloves, making a small cut in each.

When the peppers are soft enough to break with a spatula and no longer crunchy, add 1 teaspoon of smoked paprika and stir gently, making sure it doesn't burn.

Immediately add the moistened bread pieces and cook, stirring constantly, until the crumbs are loose and golden (you can increase the heat to medium-high, but watch so they don't burn).

You can serve this with a fried egg or with fruit like grapes, orange, melon, etc.