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In an electric multicooker (such as an Instant Pot) set to the sauté function, cook pork belly, stirring often, until opaque and some of its fat has rendered, about 5 minutes. Add the garlic and cook, stirring to combine, until fragrant, about 1 minute.
Add water, fried shallots, soy sauce, sugar, oyster sauce, and rice wine. Seal cooker, bring to high pressure, and cook for 40 minutes. When done, let cooker depressurize naturally, 30 to 45 minutes.
Open the cooker and mix well. If you’d like the braising liquid to be thicker, set pressure cooker to sauté function and simmer sauce until it’s thick, treacly, and slightly reduced, about 15 minutes. Serve over cooked white rice.