Roasted Pork Belly over Pear and Pomegranate Salad Recipe

A simple pear and pomegranate salad topped with bites of slow-roasted brown sugar pork belly. A delicious sweet and savory salad.

This post is sponsored by AdapTable ® Meals

Roasted Pork Belly over Pear and Pomegranate Salad Recipe

Just in time for the holidays, this pear and pomegranate salad is the perfect addition to any holiday-inspired menu. But what makes this recipe so unique and delicious? Brown Sugar Boneless Pork Belly from AdapTable Meals. Patty and I were honestly floored with just how well this dish came together.

The pear and pomegranate salad is prepared with a medley of sweet and fresh flavors made up of pomegranate seeds, sliced pear, candied pecans (an absolute must), feta cheese, and of course a variety of mixed greens. Topped with savory roasted pork belly and a simple homemade honey Dijon dressing, this meal or appetizer will absolutely leave you craving more.

Oven-Roasted Pork Belly

AdapTable Meals takes all of the heavy lifting off the table. If you’ve never had roasted pork belly, it tastes a lot like ultra-tender thick-cut bacon. AdapTable Meals’ Brown Sugar Boneless Pork Belly comes preseasoned and presliced, so all you need to do is slowly roast it in the oven for a little over an hour.

What I love about this pork belly is how well it lends itself to a fruit-forward salad. The recipe boasts a really nice balance of sweet and salty and literally melts in your mouth.

How to Cook

This pork belly is best prepared by stacking a baking rack on top of a foil-lined baking sheet. This will keep the pork belly elevated while the fat drips into the pan. The foil will save you a lot of time and effort in the cleanup department. Be sure the pork reaches an internal temp of 200°F before removing it from the oven.

Roasted Pork Belly over Pear and Pomegranate Salad Recipe

Homemade Honey Dijon Dressing

I borrowed the honey-Dijon dressing from one of my favorite blogs. It’s a tangy and bold dressing that’s really easy to make with basic pantry ingredients. The dressing is composed of Dijon mustard, honey, apple cider vinegar, olive oil, garlic, and salt. I highly encourage you to make your own dressing over store-bought. It tastes so much fresher and makes the dish feel more elegant.

Since the salad has plenty of fruit, I wouldn’t choose a dressing that is overly sweet.

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Roasted Pork Belly over Pear and Pomegranate Salad Recipe

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 90
  • Total Time: 1 hour 40 minutes
  • Yield: 4
  • Cuisine: American

Description

A simple pear and pomegranate salad topped with bites of slow-roasted brown sugar pork belly. A delicious sweet and savory salad.


Ingredients

Scale

Honey-Dijon Dressing

  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 small garlic clove, minced
  • pinch of salt and pepper

Instructions

  1. Preheat oven to 300°F. Place a baking rack on a sheet pan lined with foil. Add pork belly strips. Cook for 1 hour 15 minutes, or until internal temperature on a meat thermometer reaches 200-210°F. Let rest for 3 minutes and cut into 1-inch-wide chunks.
  2. Prepare dressing in a small bowl. Mix until fully incorporated and chill in the fridge until ready to serve.
  3. While pork belly roasts, prepare salads and top as desired with 4-5 pear slices, 1-2 tablespoons pomegranate seeds, candied pecans, and a sprinkle of feta cheese. Drizzle all over with honey Dijon dressing and top with 4-5 bites of pork belly.

Notes

If you don’t have access to AdapTable Meals products, you can slice, season with a rub of brown sugar, salt, and pepper, and slow-roast pork belly.


Nutrition

  • Serving Size: 1 salad
  • Calories: 873
  • Sugar: 26.4
  • Sodium: 733mg
  • Fat: 72.7
  • Saturated Fat: 25.6
  • Carbohydrates: 43g
  • Fiber: 7.5g
  • Protein: 16.2g
  • Cholesterol: 92mg

Keywords: roasted pork belly, pork belly recipes, pear salad, holiday salad