½ cup pomegranate molasses
⅓ cup brown sugar
½ cup plum jam
1.5kg pork belly, skin on and bone out
3 garlic cloves, unpeeled and bruised
1 cinnamon stick
4 baby cos lettuces, trimmed and quartered
1 firm pear, cut into matchsticks
4 radishes, cut into matchsticks
¼ cup caperberries
1 tbsp extra virgin olive oil
2 tbsp white wine vinegar
Preheat oven to 150°C. Combine molasses, brown sugar, jam and ¼ cup water in a small high-sided baking dish, just big enough to fit the pork. Add pork and turn to coat. Add garlic and cinnamon. Cover dish with foil and roast for 2½ hours, turning once, or until tender.
Remove from oven and cool to room temperature. Reserve molasses mixture. Refrigerate pork for 2-3 hours or until firm. Remove, slice into 4cm thick pieces.
Combine lettuce, pear, radish and caperberries on a platter and set aside.
Heat a barbecue or chargrill pan over medium heat. Cook pork slices for 2-3 minutes each side, basting with molasses mixture, until lightly charred and sticky.
Drizzle salad with olive oil and vinegar. Serve with the sticky pork.