Cut mizuna greens into 3cm pieces, thinly slice onion and soak in water, then drain. Dice cherry tomatoes into 5mm pieces.

Cut pork belly into 4cm pieces and season with salt and pepper.

Mix diced cherry tomatoes with olive oil, salt, pepper, and vinegar to create the tomato dressing.

Heat olive oil in a pan over medium heat and cook pork belly until crispy. Remove excess fat with paper towels.