Place the pork belly in a large enough pot for the pork belly to fit. Cover pork belly with water and season with 2 tablespoons of kosher salt. Bring to boil over high heat and cook for 5 minutes. Discard the water and rinse the pork belly thoroughly.
In the same pot, combine the bay leaves, garlic, and ginger. Return the pork belly to the pot and add enough water to cover. Bring to a boil, then reduce the heat to a simmer, cover and cook for 30 minutes. Flip pork belly occasionally and replenish the water as needed. Transfer pork belly to a sheet pan topped with a wire rack. Refrigerate pork belly uncovered for a minimum of 6 hours or up to 24 hours.
Set up a food dehydrator to 185°F or an oven on the warming setting (usually anywhere from 170 to 200°F). Cut strips into the pork belly about 3 inches apart, being careful to only cut through the skin and not the meat. Place in dehydrator and dehydrate for 4 hours. Skin should feel hard to the touch when done.
Prepare a wire rack or line a baking sheet with paper towels. Fill a large, heavy-bottomed pot or Dutch oven with at least 3 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat over medium-high heat until the oil reaches 400°F (use a thermometer), adjusting the heat as needed to maintain temperature.
Cut pork belly into strips following the cuts made into the skin prior. Fry the pork belly in batches making sure there is plenty of room for them to move in oil, until pork is golden brown and skin has become crispy, 3 to 5 minutes. Transfer the pork belly to the wire rack or paper towels and let cool slightly.
Chop pork belly into bite size pieces and serve with chili vinegar or your favorite dipping sauce.
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