Ingredients
1/2 cup chicken stock, 600 g (about 1 1/3 lb) pork with some fat, and 600 g (about 1 1/3 lb) Shanghai bok choy.
Seasonings
1 teaspoon each of dark soy sauce, light soy sauce, and sugar, 2 teaspoons of Shaoxing wine, and salt, ginger juice, scallion juice, and cornstarch to taste.
Instructions
1. Separate the pork into two parts: the fatty meat and the lean meat.
2. Cut the fat pork into small cubes and the lean pork into fine pieces, then chop together until minced. Place both in a large bowl, add the seasonings, and mix until the mixture becomes sticky and firm. Shape into 6 large meatballs.
3. Wash the Shanghai bok choy, cut into sections, briefly stir-fry in oil in a wok, then spread half of it on the bottom of a clay pot, place the meatballs on top, cover with the remaining greens, add broth, dark soy sauce, and sugar, bring to a boil, then reduce to low heat and braise for about 1 hour, and serve directly in the pot.