Deep fry potatoes until golden brown. Remove from pan then set aside.
In a separate pot saute garlic in oil using low heat until golden brown. Remove from pot and set aside.
Add pork belly and fry until browning occurs.
Add ½ cup water, ½ cup vinegar, ½ cup soy sauce, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 30-35 minutes or until pork is tender.
Drain the liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
Mix 1 tsp cornstarch in the cool drained liquid then pour the mixture in the pan together with the deep fried potatoes.
Simmer for additional 5 minutes then serve.
