Place a 4-quart cast iron dutch oven over medium-high heat while preparing the pork and garlic. Pre-heat the oven to 350F.

Cube the pork belly into half-inch chunks and mince the garlic cloves. Add the cubed pork and minced garlic, along with the salt and ground pepper, into the heated dutch oven and lightly-brown the meat. When the meat is lightly browned, reduce the heat to medium, add in the rice and stir until coated and starts to be translucent. Pour in the chicken broth, water and soy sauce, then bring to a boil.

Cover the dutch oven and place into pre-heated oven. Bake for 1.5 hours, or until the rice is just about cooked (a bit softer than al dente), and remove from oven. Leave the dutch oven covered and set aside for 10 minutes before fluffing the rice with a fork.