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Season the pork belly with salt, oregano, garlic powder, and black pepper, mixing well. Set the seasoned pork belly aside.
In a skillet, heat a bit of olive oil and add the tablespoon of sugar, stirring until it caramelizes.
Add the pork belly to the skillet, stir slightly, cover, and cook on low heat for 10 minutes.
Uncover and add the chopped onion, half of the red bell pepper, half of the green bell pepper, and the three crushed garlic cloves; cook until the vegetables become translucent.
Stir in the two cups of rice and the tablespoon of paprika, mixing thoroughly.
Pour in the two cups of water, mix, cover, and cook on low heat for 25 minutes.
Uncover, stir gently, and add finely chopped cilantro to taste; mix well.