Braised Pork Liempo Adobo Bowl with Laing

Ingredients:

1/3 cup soy sauce
5 cloves garlic, peeled and smashed
2 tbsp sugar ( you can add more if you want it sweeter)
1/2 teaspoon black peppercorns
half kilo boneless pork belly, cut into 2-inch pieces (16 to 20 pieces)
1/4 cup oil
1 large yellow onion, finely diced
2 bay leaves
1/4 cup white vinegar
fried garlic

Procedure:
Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator overnight.
Drain the pork. Reserve the marinade and garlic. Heat the oil over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown,
Discard all but 2 tablespoons of the oil. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over rice with laing. Sprinkle with fried garlic.