Line a large plate with a triple layer of paper towels.

Heat oil to 325°F in a medium saucepan over medium-high heat.

Adjust flame to maintain temperature.

Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots, about 1 to 2 minutes.

Immediately transfer to paper towel lined-plate to drain.

Reserve 1 tablespoon oil and reserve the rest for another use.

When shallots are cool, lightly crush and set aside.

Heat reserved oil in a large Dutch oven over medium-high heat until shimmering.

Add pork and cook, stirring occasionally, until cooked through and beginning to brown, 3 to 4 minutes.

Add the garlic and the crushed fried shallots to the pan and cook, stirring, until fragrant, about 1 minute longer.

Add the five-spice powder and sugar and stir to combine.

Add both soy sauces, wine, and just enough water to cover, if necessary, and bring to a boil.

Reduce heat to a gentle simmer and cover partially.

Cook until pork is completely tender and sauce has thickened, about 3 to 4 hours.

Serve with steamed rice.