Rough chop onions, garlic, and Asian pear.
Mix with soy sauce, sesame oil, rice vinegar and sugar.
Score pork belly skin or remove completely if preferred and slice into 1/2" slabs.
Add pork belly to braising liquid mixture and bring to a boil on medium-high heat.
Boil for three minutes and reduce to a simmer over medium-low heat and cover with a lid.
Allow pork belly to braise for two hours or until desired tenderness is achieved.
Remove pork belly from braising liquid and let cool so the fat solidifies and grill (optional).
Serve with (optional):
Black glutinous rice and shitake mushrooms: Rinse black glutinous rice well and let soak overnight in the fridge. Cook black glutinous rice according to packaged directions. Clean and slice shitake mushrooms and white onions. Sauté shitake mushrooms and white onions in sesame oil and season with salt and pepper. Carefully fold into black glutinous rice and serve.