Prepare all your ingredients. Remove the skin side of your pork belly, and slice them into 2-inch pieces.

Slice and dice your aromatics (ginger, onions, and garlic).

Prepare your adobo sauce so everything is ready to go (soy sauce, water, vinegar, and sugar).

In a large dutch oven, sear your pieces of pork belly on all sides. Do this in batches and do not overcrowd. Remove and set aside.

Get rid of excess fat or oil in the pot.

Add the aromatics (ginger, garlic, onion, black peppercorn) into the dutch oven.

Add all the liquids (soy sauce, water, vinegar) and brown sugar.

Bring it to a boil. Add the bay leaves and chili peppers.

Add back the pork belly. Let it come to a boil, then bring it down to low heat, and simmer for 1 hour with the lid on.

After an hour, check if the pork belly is fork tender. If not, increase to medium heat and simmer for another 10 minutes.

When the pork belly is fork tender, remove the lid and let it simmer on medium-high heat for 10 minutes to let the cooking liquid reduce.

When the sauce has been reduced in half, turn off the heat. The sauce should be thickened and the flavor should be well-balanced.

Serve it with white rice and enjoy!