For the dough:
Cut the chicken into smallish pieces. Add the pork belly after cutting and boiling it first. Fry everything with the oil, salt, garlic, pepper, turmeric and thyme. Stir regularly and keep covered. Add a little warm water if needed.
Make the pastry: in a large bowl mix the flour, baking powder, butter, lard, eggs, sugar, salt, liqueur, vanilla pieces, thyme, pepper and turmeric.
Separate the dough in two and cover the bottom of a large baking tin with one half, placing the meat on it in the middle; then cover the stuffing with the remaining dough. You can also put some dough aside for decoration.
Brush the pastry with the egg yolk mixed with water, then place in a hot oven until golden brown. Bake for approximately 1½ to 2 hours in an oven at 150°C/300°F.