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Heat a large cast-iron skillet over medium-high heat. Add pork belly and cook without stirring for 3-4 minutes until the bottom is crispy.

Flip pork pieces and continue cooking until crispy on all sides and fat is rendered, about 6-8 minutes total. Transfer to a plate.

In the same skillet with the pork fat, add Brussels sprouts cut-side down in a single layer. Cook without moving for 4-5 minutes until deeply caramelized.

Flip Brussels sprouts and add olive oil, garlic, and shallots. Cook for another 3-4 minutes until sprouts are tender and garlic is golden.

Return crispy pork to the skillet. Add balsamic vinegar and honey, tossing to coat everything evenly.

Season with salt and pepper to taste. Serve immediately while hot and crispy.