Wash pork belly and put in water pot, make sure it is submerged in water. Add in Panda Brand Oyster Sauce, bay leaves, onions, sugar, salt and pepper. Cook for around 30 minutes until the meat is tendered. When the meat is done, drain the water and let the meat cool and air dry for 2-3 hours, better under the sun. Score the skin of the pork belly without cutting into the skin underneath.
Slice it into two or desired size and place it into a zipper storage bags. Refrigerate meat overnight.
When about to serve, fry the meat in hot oil for 5-7 minutes depending on the size until golden brown or until crispy and crunchy.
Let it cool for a few minutes. Slice and serve hot with the Dipping Sauce.