In a deep pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover.
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.
Drain pork, discarding liquid. Wipe dry, removing any stray aromatics.
Allow to cool to touch and pat dry with paper towels. Score the skin using the tines of a fork.
Brush the skin with vinegar.
Season the pork all over with salt and layer the skin with a thin film of salt.
Place on a wire rack and refrigerate overnight to completely cool and dry. Remove from refrigerator and scrape off the salt.
In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350 F to 375 F.
Carefully place the meat in the hot oil and fry, turning as needed, until golden and skin is crisp and puffed.
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.