Pear Salad with Smoked Pork Belly Bites

With the point of a knife, score the fat side of the pork belly in a crosshatch pattern. Salt all sides of the meat with coarse salt, place on a rack and let rest in the fridge for 24 hours.

Preheat smoker to 275 °F. Rinse pork belly and pat dry.

Smoke the pork belly until internal temperature reaches 165°F. Wrap meat in aluminum foil and continue cooking about 3 more hours.

Refrigerate overnight before cutting into large cubes.

Reheat cubes on the BBQ until golden brown (about 20 minutes).

Combine vinaigrette ingredients.

Assemble the salad, add the pork belly cubes and drizzle over with vinaigrette.