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Cut the pork belly into cubes
Boil the pork belly cubes in water to remove impurities
Prepare the aromatics
Braise the pork belly cubes with the aromatics in stock
Blend the chipotle peppers in adobo with molasses, lime zest, lime juice, vinegar, salt, and pepper to make the sauce
Strain the braising liquid from the pork belly
Sear the pork belly cubes in oil
Deglaze the pan with alcohol
Stir in the sauce mixture and a splash of braising liquid
Simmer the mixture until the pork is fully coated and the sauce has thickened
Serve the pork belly on charred corn tortillas with crumbled cheese and chopped cilantro