Make the pork belly:  The night before - or at least 6 hours - dry the pork belly and season liberally with salt.

Preheat the oven to 375°F.  Cut the long piece of pork belly into 4-6 inch pieces and lightly salt.  If there is a thick skin attached, trim it from the pork belly.  Drizzle a sheet pan lightly with 1 tablespoon oil, lay the pork belly pieces onto the pan and roast for 20 minutes.

Heat cast iron skillet on the stove top while letting the pork belly cool slightly.  Once cool enough to handle, slice the pork belly into 'lardons', about ¼-1/2 inch thickness.

Drizzle the skillet with 2 tablespoons vegetable oil and sauté the pork belly lardons for 2 to 3 minutes to get hot.  Transfer the skillet to the oven for 5 minutes until brown and crispy.

Roast the Brussels Sprouts:  Add the Brussels sprouts to the pan and lightly season with salt and pepper.  Stir well in the pan to so Brussels sprouts are coated in the oil and pork fat.

Return the cast iron skillet to the oven and roast for 30 minutes at 375°F, stirring about halfway through.  While the sprouts roast, mince the garlic, stir into honey and set aside.

After roasting, add the honey garlic sauce to the pan and stir to coat the pork belly and Brussels sprouts.