1. Wash and cut the belly pork into 'cubes' of about 1 1/2 "/3 cm thick. You can blanch the pork with hot boiling water if like to remove hairs and dirt. This step also prevents the sauce from becoming cloudy. (I skipped this step).
2. Heat up a heavy pan or a glass casserole dish like Corning's. Add 1 T oil, sear pork over high heat until white all over. If you are cooking more than 1 kg, it is good to cook this in two batches so that the high heat is maintained and the meat gets seared without letting out liquid. Dish pork aside and fry the shallots until fragrant in the same pan.
3. Return pork to pan, add the soy sauces, the wine, the rock sugar and 1/4 cup stock or water until pork is immersed in liquid. Cover. Reduce heat so that it gives a medium-low simmer. Water will come out of the pork as it cooks. Stir once in a while.
4. After 45 minutes, test the pork. If you like it softer, cook another 15 to 30 minutes. Otherwise, uncover and add extra rice wine if like. Add more water if sauce starts to dry up. Stir well to mix and increase heat to high to reduce the sauce until it's very thick. This may take another 10 minutes or more if there's lots of liquid.
5. Stir in the spring onions and serve hot with plain boiled rice. Add a plate of stir-fried veggies.