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For the pork belly: Cut pork belly lengthwise into 2-inch wide slices. Set a stock pot over high heat, and add pork belly, 1 gallon water, sea salt, Johnny’s Seasoning Salt, black pepper, garlic, cane vinegar, and bay leaves. Boil 30 minutes, then reduce to a simmer for 1 hour. The pork belly is fully cooked when the skin is tender and fat has rendered out, but the pieces still retain their shape. Remove pork from liquid. Place on a rack over a sheet pan and allow to cool completely.
For the adobo sauce: Heat oil in a medium saucepan over medium heat. Add onions and garlic, and sauté until soft. Add remaining ingredients except for cornstarch, plus 1 quart water. Bring the mixture to a boil. In a small bowl, make a cornstarch slurry by stirring 1⁄2 cup cold water with 1⁄4 cup cornstarch until cornstarch dissolves. Once the adobo sauce is at a rolling boil, pour in the slurry. Stir to combine and remove from heat. Allow the adobo sauce to cool, then strain through a mesh strainer.
Assembly: Fill a large cast-iron pan with enough oil to come halfway up one piece of pork belly. Heat over medium high until oil reaches 375°F. Meanwhile, cut pork belly slices into 2-inch cubes. Once oil is hot, gently place the pieces into the pan, skin side down. Shallow-fry until the skin turns golden brown and crispy. Turn the pieces over and fry the bottom half for a few more minutes. Set fried pork belly on a paper-towel-lined plate or on a rack to allow oil to drain. Place 4 pieces of pork belly into a shallow bowl and ladle adobo sauce over. Garnish with scallions and red onion. Serve with white rice.