Put the crushed garlic in a small bowl and add in the thyme, Sweet Freedom Natural Dark Sweetener, parsley and a tablespoon of water. Continue to crush some more until you achieve a paste.
Pat the pork cheeks completely dry with paper towels and then cover the pork cheeks with the paste and season with salt and pepper. Let them marinate for at least an hour before cooking.
After allowing them to absorb the flavours for about an hour, quickly dredge the pork cheeks in the flour. They shouldn't be coated in flour, just a hint should remain.
Set the Instant Pot to sauté and spray in some low calorie cooking spray (or heat the olive oil in a heavy pan on a medium high heat).
Sear the pork cheeks (about 30 seconds per each of its 3-4 sides) until all sides are browned.
After each cheek is seared, remove from the pan and set to one side.
Add a little more Low calorie cooking spray and sauté the onions, peppers, shallots and carrots until they are golden.
Add the pork cheeks, red wine vinegar and bay leaf. Allow to reduce slightly over a medium heat (the Instant Pot should still be on sauté).
Turn the Instant Pot to slow cook on medium setting for 3-4 hours (or turn down the heat under the pan and cook for 1.5-2 hours, or place in a covered casserole dish in medium oven for 1.5-2 hours).
When the pig cheeks are completely tender, remove from the heat and serve.