Roasted Pork Belly over Pear and Pomegranate Salad Recipe

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.
Prepare dressing in a small bowl. Mix until fully incorporated and chill in the fridge until ready to serve.
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.