In a pot over medium heat, combine pork belly, garlic, salt, pepper corns, 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 from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics. Place on a rack and refrigerate overnight to completely cool and dry.
In a wide, heavy bottomed pot, heat enough oil to completely cover meat until very hot (but not smoking). Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed. While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so.
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 lechon sauce or dip of choice.