Preheat your oven to 375°F (190°C) to ensure it's hot and ready for roasting the pork belly.
Score the skin of the pork belly with a sharp knife, making shallow cuts across the surface. This helps the fat render and the skin to crisp up nicely during roasting. Season the pork belly generously with salt, pepper, and any additional seasonings or herbs you prefer.
Place the seasoned pork belly on a roasting tray, skin side up. Drizzle a little olive oil over the top to help with crisping. Roast the pork belly in the preheated oven for approximately 1.5 to 2 hours, or until the skin is golden and crispy, and the meat is tender and cooked through.
While the pork belly is roasting, prepare the salad ingredients. Wash and slice the pears thinly. In a mixing bowl, combine the mixed greens, sliced pears, and pomegranate seeds. Toss gently to mix everything together.
In a small bowl, whisk together balsamic vinegar and honey to create a simple vinaigrette dressing. Adjust the ratio of vinegar to honey according to your taste preferences, aiming for a balanced sweet and tangy flavor.
Drizzle the balsamic honey dressing over the mixed greens, pears, and pomegranate seeds. Toss gently to coat everything evenly with the dressing.
Once the pork belly is cooked to perfection, remove it from the oven and let it rest for a few minutes to allow the juices to redistribute. Then, slice the pork belly into thick, succulent portions.
Plate the sliced roasted pork belly over a bed of the pear and pomegranate salad. Garnish with any additional pomegranate seeds or fresh herbs if desired. Serve immediately and enjoy your delicious Roasted Pork Belly over Pear and Pomegranate Salad!