Slice the pork belly into evenly sized strips roughly the size of a finger. Similar thickness helps the meat soften at a consistent pace.

Combine the chicken stock, ground ginger, garlic, apple cider vinegar, and first sweetener amount in a medium pot, then stir over high heat. The liquid should reach a boil before the pork goes in.

Add the pork strips to the boiling stock, reduce the heat, and cover the pot for about 2 hours of gentle simmering. Maintain quiet bubbling rather than a vigorous rolling boil.

Drain the pork after the simmer and cut the strips into bite-sized pieces. The meat should feel tender enough to cut without firm resistance.

Warm the olive oil in a medium frying pan and carefully place the pork pieces in the oil. The soft-looking pieces will begin to sizzle as their surfaces heat.

Turn the pieces regularly to expose each side to the pan. Look for golden-brown patches across the meat rather than browning on only one face.

Set a mesh splatter screen over the skillet as the fat begins to pop. The mesh catches droplets while letting steam escape.

Add the soy sauce or listed substitute, salt, black pepper, chili pepper flakes, and second sweetener amount once the pork has browned. The sauce will initially loosen across the pan before reducing around the pieces.

Continue turning the pork, lowering the heat when popping becomes excessive and raising it again as needed to maintain browning. The coating should thicken and cling without developing a burnt smell.

Remove the skillet from the heat when the pork has a dark, sticky coating and lightly crisp edges. The finished pieces should look glossy rather than sit in a pool of watery sauce.