First, separate the garlic cloves from the head and lightly crush each one with a knife. Do not peel them, just crush to break them a bit.
Remove the seeds from the green pepper and cut it into medium-sized pieces.

Heat a large, deep skillet with a layer of olive oil and fry the garlic cloves and green pepper over medium heat.

While they are frying, cut the salted pork belly, fresh pork belly, and sausage into pieces.
When the garlic is golden and the pepper is cooked, remove them from the skillet and set aside.

Now fry the sausage and both types of pork belly in the oil.

Meanwhile, in a large bowl (about 3-5 quarts), add the flour and salt. Gradually add the water while mixing. The dough should be soft and sticky, hard to remove from your hands, but not liquid. If you need more water, add it little by little.

When the meat is well fried, remove it and set it aside with the pepper and garlic.
The pork belly and sausage will have released a lot of fat; use a ladle to remove most of the oil and set it aside.

Pour the dough into the skillet and let it cook. The dough will absorb the remaining oil and start to brown. Use a wooden spatula to constantly break up the dough into small crumbs and keep stirring.

Gradually add the reserved oil as the dough absorbs the oil in the skillet.
The migas will be ready after about 30 minutes of cooking and breaking up the dough. They should look lightly toasted but still a bit moist; if they are too dry, they won't be as good. If you taste a crumb and it tastes floury, it needs more cooking.

Finally, add the meat, garlic, and pepper back to the skillet and mix everything together for about five minutes so the flavors combine.
Remove from heat and serve. In Murcia, it's common to eat migas with grapes—the salty migas and sweet grapes are a delicious combination.