Wash the pork belly, cut it into large chunks, and place it in a large pot.
Add enough water to cover the pork belly.
Add in 1 tbsp of salt, peppercorns, garlic, and bay leaf.
Cover and bring it to a boil, then lower the heat to simmer for 45 minutes or until pork is tender. Remove all the scum that rises.
Remove the meat from the pot and place it in a colander. Let it sit for a while so the liquid will drain. Prick the skin many times using a fork, then dry the whole thing with paper towels if necessary. Keep it refrigerated for several hours. You need to cool it all the way down for the skin to get that nice crispy texture when you fry it.
Take the meat out of the fridge, slice it into about 4 equal 3-inch thick pieces, and rub the remaining tbsp of salt all over the meat.
In a large kawali, deep fryer, or a wok, heat enough cooking oil, and deep fry the pork belly at a low heat for 30 minutes or until the pork turns golden-brown. The trick here is to use a low heat so you don't get as many splashes of oil and you can fry it for a longer period of time. Chicharon or lechon kawali, for example, are fried at high heat.
Remove the pork belly from the kawali and drain the oil in a colander or with paper towel. Then allow to cool completely.
Reheat the same oil over moderate heat and deep fry the pork belly once more for around 5 minutes or until golden brown. Crispy blisters should appear on the skin. Drain the meat on paper towels.
Chop the bagnet to serving pieces and serve immediately with a selection of sukang Ilokos or tomatoes and onions with bagoong isda dip or alamang.