Grilled pork belly, plum and brie sandwich | Recipe | Bounded by Buns

Ingredients

• 2/3 cup balsamic vinegar
• 1 tablespoon + 1 teaspoon honey
• 1 tablespoon + 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 to 1/2 cup olive oil (amount depends on how much glaze is left over)
• 4 to 6 pieces of pork belly (1/4 pound per sandwich)
• pinch of salt and ground black pepper
• balsamic glaze (from above)
• 2 plums, halved with pit removed
• 1/4 to 1/2 cup arugula
• 3 to 5 tablespoons balsamic vinaigrette (from above)
• 2 buns
• pork belly slices (from above)
• 3 to 6 brie slices
• bite-sized plum pieces (from above)