Cut the pork belly strips into one inch cubes and place in the instant pot with the chicken stock or broth, apple cider vinegar, ground ginger, erythritol and chopped garlic. Give it a mix and then place lid on instant pot and set to sealing, pressure cook on normal for 15 minutes.
Make the glaze sauce in a medium bowl by combining the salt, ginger, chili flakes, erythritol and tamari sauce. Mix well and set aside.
Allow the instant pot to slow release for 10 minutes and then hit that venting switch and allow all the pressure to release. Remove lid and use a slotted spoon to transfer the pork belly to a bowl. Remove the remaining liquids from the pot.
Set the instant pot to the saute function on normal and add the olive oil to the pot. Transfer the pork belly back to the pot and continue to saute until golden brown (8-10 minutes). Stir often, you might have to play with the saute setting switching from low to normal regularly.
Next add the spicy glaze sauce into the pot and continue to stir until pork belly is well coated. Continue to saute, stirring often and alternating between low and normal heat. This takes a bit of patience but it's worth it. Continue to saute for about 2 minutes or until desired crispiness is reached.
Pork belly should be almost brownish red in color. Remove once it has reached the desired colour and crispiness. Some people like it extra crispy while others do not. Garnish with toasted sesame and chopped parsley.