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In a pot, boil together the pork belly, garlic, bay leaf, and black peppercorns.
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Simmer for 1 hour or until fork-tender.
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Strain out and air dry for at least 2 hours and then slice into 3-4″ thick pieces.
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Arrange on a rack, season with salt, and let dry for another 2 hours or keep in the freezer overnight.
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Deep-fry until crispy then chop into pieces.