Rinse the pork belly and pat it dry. In a large pot, combine the pork belly, water, 2 teaspoons of salt, smashed garlic, bay leaves, and black peppercorns. Bring to a boil, then reduce heat to a simmer, cover, and cook for 60-90 minutes, or until the pork belly is very tender when pierced with a fork. Remove the pork belly from the pot and let it cool completely. Pat the pork belly thoroughly dry with paper towels. For best results, air-dry it in the refrigerator, uncovered, for at least 4 hours or overnight. This step is crucial for crispy skin. Score the skin of the pork belly lightly in a crisscross pattern (optional, but helps with crisping). Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully lower the dried pork belly into the hot oil, skin-side down first if possible. Fry for 15-20 minutes, turning occasionally, until the skin is golden brown, puffed, and very crispy, and the meat is cooked through. Use caution as the oil will splatter. Remove the fried pork belly from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for 10-15 minutes before chopping. Once slightly cooled, chop the Lechon Kawali into bite-sized pieces. Serve immediately with steamed white rice and your favorite dipping sauce.