To prepare the pork belly, pat the pork belly dry with paper towels. Using a sharp knife, score the top, making a diamond-like pattern. Season on all sides with salt and pepper and sprinkle with the brown sugar. Let stand for 10 minutes.

In a large bowl, whisk together the honey, soy sauce, sesame oil, garlic and green onions. Place the pork belly in the marinade and let stand for 15 minutes.

Preheat the oven to 325°F.

In a large frying pan over medium-high heat, warm a little vegetable oil. Remove the pork belly from the marinade; reserve the excess marinade in the refrigerator. Add the pork belly, skin side down, to the pan and sear until a golden crust forms. Repeat to sear on all sides.

Transfer the pork belly to a Dutch oven or a rimmed baking sheet. Add the stock, cover the pan with aluminum foil and roast until the pork is tender, 2 1/2 to 3 hours. Check every 30 minutes and add more stock if needed to keep the pork from burning.

Remove the pan from the oven, add the reserved marinade and return to the oven. Simmer until the mixture is bubbly and the pork belly is coated with the glaze. Transfer the pork to a cutting board and cut into 2-inch cubes.

To prepare the slaw, in a small bowl, whisk together the honey, vinegar, mayonnaise and a pinch each of salt and pepper until emulsified. Taste and adjust the seasoning. 

Just before serving, place the cabbage in a large bowl, pour the dressing over the cabbage and toss to coat. Top with the apple and green onions. Let stand for 5 minutes.

Top the harvest apple slaw with the crispy pork belly and serve.