Place the pork belly in a large pot with the bay leaves, salt, peppercorns, garlic, and fill with with just enough water to cover the pork belly.

Bring the water to a boil and then reduce to a simmer for 1-1.5 hours.

Remove the pork belly from the water, pat dry and allow it to come to room temperature.

Brush the cooled pork belly with apple cider vinegar and lightly salt on all sides.

Place the pork belly into the refrigerator overnight.

Remove from the refrigerator and brush off the salt.

In a pan or skillet, heat the canola oil to 350 degrees.

Fry the pork belly for 5-7 minutes or until golden brown.

Remove from the oil, let rest five minutes, and ENJOY!