Once brine has been made, add pork belly to it and let it sit over night in the fridge.
Remove the belly from the brine, pat dry and coat with dry rub. In a dutch oven, sear the pork belly skin side down, about 3-5 minutes a side.
Then add in the tequila, cilantro, jalapeño, carrots, and a cup of the brining liquid. to a simmer and place into a 350* oven.
At the 1-hour mark, remove the pot from the oven, and strain out the reduced tequila, and set aside for later use. Place 2-3 cups of additional chicken stock back into the pot and place back in to the 350* oven.
At the 2-hour mark, check liquid levels in the pot, if it is low, or almost gone, add more stock. Pull the pot out of the oven after 3hrs.
Remove pork belly from the dutch oven and slice into serving pieces.
In a saucepan, reheat the saved tequila reduction along with a half a square of Ghirardelli 60% chocolate.
Once hot, place pork belly slice skin side down and cook until skin is crisp (about 2-3 minutes).
Serve on top of a piece of Masa cake along with a generous spoonful of reduction sauce.