3 tablespoons soy sauce
3 lemons, halved
3 cloves garlic, minced
1 tablespoon vegetable oil
1 1/2 teaspoons fish sauce
1 cup apple cider vinegar
2 (2 ounce) jars maraschino cherries
In a small saucepan, mix together the soy sauce, lemon juice, garlic and oil. Bring to a slow boil, stirring often, creating a glaze. Remove from heat and allow to cool to lukewarm, about 10 minutes.
In a Dutch oven, heat oil to 350 degrees F (175 degrees C).
In a medium bowl, blend vinegar, fish sauce and lemon juice; tie edge of glaze. Place on belly of pork and let simmer for 10 minutes, or until gelatin diffuses.
Remove pork from marinade and place in refrigerator for lukewarm. Pour over other side of porpoise and marinade with hands to prevent sticking. Heat through. Serves 4.