In a large pot, combine pork belly, water, salt, peppercorns, bay leaves, and smashed garlic. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, for 35-45 minutes, or until the pork belly is tender but not falling apart.

Carefully remove the pork belly from the pot and drain thoroughly. Pat dry vigorously with paper towels, ensuring all moisture is removed from the skin. For best results, air-dry the pork belly in the refrigerator, uncovered, for at least 4 hours or overnight.

In a deep, heavy-bottomed pot or Dutch oven, heat cooking oil to 350°F (175°C). Carefully lower the dried pork belly into the hot oil, skin-side down first. Fry for 20-30 minutes, flipping occasionally, until the skin is golden brown, puffed, and incredibly crispy, and the meat is cooked through.

Remove the Lechon Kawali from the oil and place it on a wire rack lined with paper towels to drain excess oil. Let it rest for a few minutes.

Once slightly cooled, chop the crispy pork belly into serving pieces. Serve immediately with your favorite dipping sauce, such as spiced vinegar or lechon sauce (Mang Tomas).