Step 1

In a deep pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover.

Step 2

Bring to a boil, skimming scum that floats on top. Lower heat, cover, and continue to cook for about 1 to 1 1/2 hours or until meat is fork-tender but not falling apart.

Step 3

Drain pork, discarding liquid. Wipe dry, removing any stray aromatics.

Step 4

Allow to cool to touch and pat dry with paper towels. Score the skin using the tines of a fork.

Step 5

Brush the skin with vinegar.

Step 6

Season the pork all over with salt and layer the skin with a thin film of salt.

Step 7

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

Step 8

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

Step 9

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

Step 10

Remove meat from pot and drain on a wire rack set over a baking sheet. Let rest for about 5 minutes and then cut into serving pieces. Serve with choice of dipping sauce.