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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 1x
  • Cuisine: American


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



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


  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.


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.


  • 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


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