Heat oil in a cooking pot. Saute garlic and onion. Once the onion starts to get translucent and soft, and the garlic turns brown, add the sliced lechon belly. Continue to saute for 3 minutes.

Pour beef broth. Let boil. Add whole peppercorn and dried bay leaves. Cover and cook in low heat for 45 to 50 minutes. Note: add more broth or water if needed.

Pour soy sauce & vinegar. Let boil. Add sugar. Stir. Cook until there is only a little bit of sauce left. Do not let the pork adobo to get dry.

Transfer to a serving bowl. Serve with rice. Share and enjoy!