Cut the corn off the cob. Slice the tomatoes. Cut the okra in half. Cut the pork belly into small dice.
Heat a skillet over medium-medium high heat. Add some of the oil. When the oil starts to shimmer add the okra cut side down. Press the okra with a spatula. Cook until lightly charred, flip and repeat. Remove from the pan onto some paper towels and season with salt and pepper.
Add a little more oil to skillet. When it shimmers add the corn and season with salt and pepper. Cook until lightly brown and remove from skillet.
Heat more oil in the skillet until shimmering. Season the tomato slices and add to the pan. Be careful they will sputter. Cook until charred, flip and repeat. Remove from skillet.
Place the pork belly in the skillet and cook until crispy. Drain on paper towels.
Place some mizuna on a plate, top with veggies, pork belly, pickled peppers and drizzle with vinaigrette.