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Heat the oil in a heavy pot over medium-high heat, add the pork belly and sear until golden on all sides.
Stir in the onion, garlic, bay leaves and peppercorns, cooking for a minute until fragrant.
Pour in the soy sauce, vinegar, water and sugar.
Bring to a simmer, reduce the heat, cover and cook for 45-60 minutes until the pork is tender.
Remove the lid for the final 10 minutes to let the sauce reduce and thicken slightly.
For the garlic rice, heat oil in a frying pan and cook the garlic until golden.
Add the rice and toss to coat evenly, seasoning with a pinch of salt.
Serve the pork adobo over warm garlic rice, spooning plenty of the sauce over the top.