Combine the pork belly, garlic, salt, peppercorns, and bay leaves in a deep pot over medium heat and pour enough water to cover the ingredients.

Bring the mixture to a boil then skim the scum that floats to the top. Once they are cleaned, lower the heat and cover the pot. Continue to cook the ingredients for about 1 to 1 1/2 hours or until the meat is fork-tender but not falling apart.

Drain the pork then remove any stray aromatics.

Allow the meat to cool then pat it dry with paper towels.

Score the skin using the tines of a fork then brush the skin with vinegar.

Set the meat on a wire rack and refrigerate it overnight to completely cool and dry it. Remove the meat from the refrigerator and scrape off the salt.

In a deep, heavy-bottomed pot, pour enough oil to completely cover the meat and heat it to about 350 F to 375 F.

Carefully place the meat in the hot oil and fry, turning as needed, until it is golden and the skin is crisp and puffed.

Remove the meat from the pot and drain it on a wire rack set over a baking sheet.

Let the meat rest for about 5 minutes, then cut it into serving pieces.

Serve with your choice of dipping sauce.