Par-boil the pork belly in water seasoned with salt and pepper and bay leaves. . Cut the pork if too big to fit a pot.
Once par-boiled for 30-35 minutes, scoop the pork belly into a bowl. Chill for 10minutes then covered and chill in the fridge for 3-4 hours.
Once ready heat up oil in a frying pot. Deep fry both sides of the pork. Cover the pot to avoid splatters. Be careful when flipping the meat coz the hot oil will bubble up and might burn your hands.