Ingredients (Serves 6 to 8):
* 1kg (2.2 lbs) pork belly
* 3 green apples
* 2 onions
* 3,600ml (122 fl oz) water
* 20g (0.7 oz) salt

Marinade:
* 450ml (15.2 fl oz) grapeseed oil
* 225ml (8.6 fl oz) olive oil
* 200ml (6.8 fl oz) light soy sauce
* 150ml (5.1 fl oz) apple cider vinegar
* 2 green apples
* 1 onion
* 60g (2.1 oz) ginger

Black Vinegar Glaze:
* 250ml (8.4 fl oz) stewing liquid from the pork belly
* 25ml (0.8 fl oz) mirin (sweet Japanese cooking wine)
* 25ml (0.8 fl oz) sugar
* 20ml (0.7 fl oz) light soy sauce
* 20ml (0.7 fl oz) dark soy sauce
* 25ml (0.8 fl oz) black vinegar
* 25ml (0.8 fl oz) apple cider vinegar
* 20g (0.7 oz) kudzu root starch (in 35g/1.2 oz water)

Instructions:
1. Slice the green apples and onions. Bring salted water to a boil and add apple slices, onion slices, pork belly, and ginger. Let boil for 20 minutes.

2. After boiling, combine with marinade ingredients and let marinate, refrigerated, for one day. Then roast at 185 degrees Celsius (365 °F) for 15 minutes.

Black Vinegar Glaze Instructions:
1. Bring glaze ingredients, aside from kudzu root starch, to a boil in a pot.

2. Dissolve kudzu root starch in water, then add to the pot to thicken the glaze.