In a large Pot or heavy-bottomed Pot, combine the 2 lb pork belly cut into 2-inch pieces pieces, ½ cup soy sauce, ½ cup white cane vinegar or white distilled vinegar, 1 cup water, smashed 8 cloves garlic smashed and peeled, 4 whole bay leaves, and 1 tsp whole black peppercorns. Let the 2 lb pork belly cut into 2-inch pieces marinate in this mixture for at least 15 minutes at room temperature (or up to overnight in the fridge for deeper flavor).

Place the Pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 30 minutes, turning the 2 lb pork belly cut into 2-inch pieces pieces halfway through, until the 2 lb pork belly cut into 2-inch pieces is mostly tender.

Remove the 2 lb pork belly cut into 2-inch pieces pieces from the Pot using Tongs and set aside. Increase the heat to medium-high and continue to simmer the braising liquid, uncovered, for 10–12 minutes until it reduces by about half and thickens slightly. Stir in the 1 tbsp brown sugar packed (if using) and taste for seasoning.

In a separate Skillet or using the same Pot (liquid poured off temporarily), heat the 2 tbsp neutral cooking oil such as vegetable or canola oil over medium-high heat. Add the reserved 2 lb pork belly cut into 2-inch pieces pieces and sear for 2–3 minutes per side until lightly browned and caramelized on the edges.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.