In a large skillet, heat the oil on high. When hot, add the pork and sauté until browned. Remove the pork with a slotted spoon, leaving the fat in pan. Add the garlic and quickly toast over medium heat. Add the onion and sauté on high until softened, stirring. Add the pepper and bay leaves and sauté until toasted and fragrant, about 1 minute. Reduce the heat to low and add the soy sauce and vinegar to deglaze, scraping any browned bits off the bottom of the pan. Stir in reserved pork.

Add the coconut milk and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Taste and add more time if needed for the flavors to develop. Towards the end of the cooking, combine the cornstarch and water in a bowl to make a creamy paste. Bring the gravy to a boil and whisk in the cornstarch slurry. Cook for 5-10 minutes longer or until you reach your desired flavor and consistency.

Meanwhile, bring a large pot of salted water to a boil. Add the ramen and cook according to package instructions. Drain, return to the pot, and drizzle with canola oil. 

Divide the noodles between bowls. Top with adobo pork and garnish with scallions, cilantro, red onion, peanuts and lime wedges.