• Gather all your ingredients and place them into a pot, making sure the belly meat is facing down, with the skin-side up.
• Over low heat, simmer everything for about half an hour, and keep the pot covered.
• After the initial 30 minutes, flip the meat over to one of the uncooked sides once every 30 minutes, to ensure all sides are well browned.
• After an hour and a half, turn off the heat and uncover the pot, making sure the skin side is facing up. Let it sit for a few hours, allowing for the skin to dry out naturally.
• Next, move the pork belly pieces to a baking dish, ensuring the skin side is facing up so that it doesn't absorb the juices that will form while baking.
• Remember to save the adobo sauce from earlier for serving.
• Bake those pork belly pieces in a preheated oven at 375 °F/190 °C for 10-15 minutes.
• Next, switch to broil to get that crispy skin, but keep a close eye to prevent burning.
• Once it's perfectly crispy, remove the pork belly from the oven.
• Reheat the adobo sauce you saved earlier.
• Finally, serve your delicious crispy pork belly on a bed of white rice, generously smothered with that delicious adobo sauce.

Enjoy!