Pork Belly, Shrimp, and Pickled Tomato Pintxos

Fold each slice of speck in half lengthwise. Cut each folded slice in half lengthwise, then cut pieces in half crosswise to yield 12 (3- x 3/4-inch) pieces. Wrap 1 speck piece lengthwise around outer curve of each shrimp. Thread 1 wrapped shrimp and 1 scallion piece onto each of 12 (4-inch) metal skewers. Set pintxos aside.

Cut poblano into 12 (3/4-inch) pieces. Thread 1 pork belly piece, 1 poblano piece, and 1 plum wedge onto each of 12 (4-inch) metal skewers. Set pintxos aside.

Bring vinegar, 1/4 cup water, sugar, and kosher salt to a boil in a small nonreactive saucepan over medium-high. Boil, stirring often, until sugar is dissolved, about 1 minute. Remove from heat, and add cherry tomatoes. Let stand 15 minutes. Drain tomatoes; discard pickling liquid. Thread 1 cherry tomato half and 1 bread piece onto each of 12 (4-inch) metal skewers.

Preheat grill to high (450°F to 500°F). Place all 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.