Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to cover. Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes. Drain and let sit at room temperature until pork has air-dried.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes. Remove fried pork with a slotted spoon and drain on a paper towel-lined plate.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.