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Cut the pork belly into 4 quarters. Marinade with the ginger paste, garlic paste, salt, vinegars and sugar for 10-15 minutes.
Add 2 cups water and close the pressure cooker. Put the whistle / weight on and bring to a boil over high heat. After a whistle, reduce the heat to low and let it cook for about 12 minutes. After 12 minutes, take it off the heat and let the pressure drop naturally.
Carefully take the pork out. Cut into bite size pieces.
In a large pan, heat 1 tbsp of oil and add the pork pieces, salt and pepper. Fry on a high heat till the pork starts turning golden brown. Be careful while frying the pork as it will pop and sputter while frying.
Mix the remaining glaze ingredients in a small bowl.
Pour the glaze over the pork and cook till the pork looks dark and sticky. Stir frequently. Do not leave unattended – you do not want the pork to burn.
Once the glaze has thickened, garnish with some finely sliced chilly and spring onions and serve with some noodles or rice and greens.