Heat a splash of oil in a wok over low heat. Add sliced shallots and fry slowly, stirring occasionally, until golden brown and crispy — about 8–10 minutes. Remove and set aside.

Increase heat to medium. Add pork belly cubes and cook until lightly browned on all sides. Add crushed garlic and ginger slices, stir for 1 minute until fragrant.

Add soy sauce, thick soy sauce, rice wine, sugar, five-spice powder, and white pepper. Stir well to coat the pork evenly.

Add water and the fried shallots. Bring to a boil, then reduce to low heat, cover with a lid, and simmer 60–80 minutes until the pork is very tender. If using soy-braised eggs, add them after 30 minutes.

Remove lid and increase heat briefly to reduce the sauce until glossy and slightly thickened. Taste and adjust seasoning. Spoon generously over steamed rice and serve with a braised egg.