First, pat your pork belly dry with paper towels and cut it into 2-inch cubes. Chop your onion, mince the garlic, and cut the fresh turmeric into thin strips.

Heat canola oil in a large pot over medium heat. Add your chopped onions, garlic, and turmeric. Cook them until the onions become clear and you can smell the aromatics, about 3-4 minutes.

Put in your pork belly cubes and cook them until they're lightly browned and start turning yellow from the turmeric. This takes about 5-7 minutes. Make sure not to overcrowd the pot so the meat can brown properly.

Pour in the vinegar and let it come to a boil. Here's an important tip: don't stir for the next 4-5 minutes. This helps mellow out the strong vinegar taste.

Add the water and bay leaves. Let it come back to a boil, then turn the heat to low. Cover the pot and let it cook slowly for about 50 minutes to 1 hour. You'll know the pork is ready when you can easily pierce it with a fork.

Check if the meat is tender enough by poking it with a fork – it should slide right through. If it's not tender yet, keep cooking in 10-minute chunks until it's perfect. Once it's tender, taste the sauce and add salt and pepper until it tastes right to you. If you want thicker sauce, just cook it uncovered for 5-10 more minutes.

Let your adobo rest for 10 minutes before serving. This makes it taste even better. Serve it hot with rice, and if you like, sprinkle some fried garlic on top.

Store any leftovers in a clean container in the fridge once they've cooled down completely. It'll stay good for 3-4 days, and many people say it tastes even better the next day!