Pork Belly, Shrimp, and Pickled Tomato Pintxos

将每个斑点的每片纵向折叠一半。将每个折叠的切片切成一半，然后将碎片切成半横向，以产生12（3 x 3/4英寸）块。将1个斑点包裹在每只虾的外曲线周围。螺纹1包装虾和1个葱片，上面有12（4英寸）金属串中的每一个。将Pintxos放在一边。

将Poblano切成12（3/4英寸）的碎片。螺纹1五花肉片，1个poblano块和1个李子楔在12（4英寸）金属串中的每一个。将Pintxos放在一边。

将醋，1/4杯水，糖和犹太盐带到中高的小型无反应锅中煮沸。煮沸，经常搅拌，直到糖溶解约1分钟。从火上取出，然后加入樱桃番茄。让站立15分钟。排干番茄；丢弃腌制液体。将1个樱桃番茄和1个面包片螺纹到12（4英寸）金属串中的每一个。

烤架预热到高500°F(450°F)。把所有pintxos on oiled grates. Grill pickled-tomato caprese pintxos, uncovered, turning often, until bread is lightly toasted, about 2 minutes. Grill shrimp-and-speck pintxos, uncovered, flipping once, until shrimp is cooked through and speck is beginning to crisp, 2 to 3 minutes. Grill pork belly pintxos, uncovered, brushing with honey and turning occasionally, until pork belly is glazed and crisp in spots, 8 to 12 minutes.

After removing pintxos from grill, sprinkle pork belly pintxos with shichimi togarashi. Thread 1 mozzarella ball and 1 basil leaf onto each pickled-tomato caprese pintxo, and sprinkle with sel gris. Serve all pintxos immediately.