Wash pork belly, cut into large chunks and place in a large pot.
Add enough water to cover the pork belly.
Add in salt, peppercorns, garlic, bay leaves.
Cover and bring to a boil, then lower heat to simmer for 30-45 minutes or until pork is tender. Remove all scum that rises.
Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using a fork then Dry with paper towels if necessary. Keep refrigerated for several hours.
In a large kawali heat, enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels.
Chop bagnet to serving pieces and serve immediately with a selection of sukang Ilokos or tomatoes and onions with bagoong isda dip or alamang.