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1
Combine the soy sauce, garlic, sugar and peppercorns in a large bowl.
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2
Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag).
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3
Mix twice at regular intervals to marinate thoroughly.
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4
Drain the pork in a colander over a bowl; reserve the marinade and garlic.
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5
Heat the oil in a large Dutch oven over medium heat.
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6
Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine).
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7
Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning.
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8
Remove the pork with a slotted spoon; set aside.
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9
Discard all but 2 tablespoons of the oil from the Dutch oven.
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10
Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
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11
Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil.
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12
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 and 25 minutes.
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13
The cooking liquid will be reduced by at least 2/3.
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14
Add the vinegar, but do not stir.
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15
Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more.
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16
Remove from the heat, and skim and discard fat (pork belly will render a good amount).
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17
Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken.
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18
Serve over jasmine rice.
