I wash my pork belly strips and cut them into 1-inch cubes. I also chop my garlic finely. I use a lot of garlic because it's what makes this dish so delicious.

I put the pork cubes in a pan with just enough water to cover them. I boil until all the water evaporates completely. Then I keep cooking until the pork starts browning in its own rendered fat. No need for oil because the pork cooks in its own fat.

I let the pork get nice and golden brown. I then remove it from the pan and set it aside. All that beautiful rendered fat stays in the pan for the next step.

In the same pan with the pork fat, I cook my chopped garlic until it's slightly golden brown. I just love the smell of that garlic!

I add about a cup of water, a pinch of salt, the vinegar, the browned pork, peppercorns, and bay leaves. I stir gently just to coat everything with the vinegar mixture.

I cover the pan and let it simmer slowly until almost all the liquid has evaporated and turned into a rich sauce. I make sure there's no raw vinegar smell left. Then I season with more salt to taste.

If I want it extra special, I toast the meat a bit more for those crispy edges. Sometimes I add a spoonful of chili garlic sauce for heat.

Serve and enjoy!