Select a nice piece of liempo with ribs and slice 1/2- inch thick and 3-inches on length.
Cut up chicken in 12 pieces.
Arrange liempo slices at the bottom of a casserole. Put in half of the black peppercorn and pounded garlic. Arrange chicken pieces on the top of the liempo and add the rest of the black peppercorn and garlic.
Pour in the white vinegar, soy sauce and bay leaves.
Bring to a boil and simmer for 20 minutes. Remove chicken pieces as these will cook first. Continue cooking for another 20-30 minutes until liempo pieces are tender but not breaking apart.
Drain sauce from the meat and set aside.
Prepare to fry. Fry half of the liempo in medium heat. Pan-fry until you obtain a nice brown color on the skin. Cook the other half. Do the same for chicken, till you get the nice brown color.
Put back fried liempo and chicken into reserved sauce and let simmer for about 5 minutes.