(An Rong Xu / For The Times)
In a large pot over medium-high heat, heat the oil. When it starts shimmering, add the diced pork belly. Cook, stirring often, until the pinkish color of the meat is gone and the fat begins to render a bit, about 4 minutes. Add the garlic, if using, and stir until fragrant, about 20 seconds. Add the water, shallots, soy sauce, sugar, soy paste and rice wine. Cover, bring to a boil, and then slowly simmer over very low heat, leaving the lid slightly ajar. Cook, stirring occasionally with a wooden spoon, until the pork is melt-in-your-mouth tender, 1½ to 2 hours. If you find that the braising liquid is reducing too fast and beginning to caramelize and stick to the bottom of the pot, add up to 1⁄4 cup (60 milliliters) more water. The pork is done when it’s soft and creamy.
