Combine pork with the garlic, ginger, laurel leaves, pepper corn, salt and enough water in a pan.
Bring to a boil for an hour or till skin is tender.
Remove meat from the water, drain and refrigerate over night.
Slice the meat into 4 pieces. Deep fry until golden brown and the skin is crispy.
Drain excess oil and cut into serving size.
Serve with your favorite dipping sauce. Mine is Mang Tomas lechon sauce and/or spicy vinegar.