In a 2-qt saucepan, place the pork belly with the onion, garlic cloves, bayleaves, coarsely-grinded salt and soy sauce. Fill with enough water to completely cover or submerge the pork belly.
Using medium heat, bring to a boil. Lower heat to a simmer. Cover and cook for 1-1/2 hours or until the meat is fork-tender. Add water as needed to ensure pork belly is submerged.
Take the pork out of the saucepan and pat dry. Poke holes all over the fatty or skin side of the pork using a fork. (I sometimes simply score it, too.) Salt all over the fatty/skin area.
Leave out to dry in the refrigerator overnight or at least 3-4 hours. You want to completely dry out the pork, if possible. The addition of salt on top helps dry it out, too.