Cut pork into cubes and arrange on sheet pan. Freeze for 30 minutes to 2 hours.

Transfer a quarter of pork to food processor and pulse until finely ground. Transfer to bowl and repeat for remaining pork.

In mixer bowl, hand whisk 40g light soy sauce, 36g potato starch, 30g Shaoxing wine, 30g sugar, 30g water, 20g oyster sauce, baking soda, 4g white pepper, and 3g salt.

Add ground pork, water chestnuts, eggs, 60g minced scallions, and 20g grated ginger. Mix with paddle at low speed, then increase to medium speed and mix for about 2 minutes.

Line sheet pan with parchment. Divide pork mixture into 8 ball portions and chill in freezer for about 30 minutes.

Heat oil to 350°F/177°C over medium-high heat. Lower 4 meatballs into oil and cook until browned on all sides, about 6 minutes. Transfer to plate and repeat with remaining meatballs.

Heat 10g oil over high heat. Add garlic, remaining scallions, and ginger, cook for 2-3 minutes.

Stir in 20g dark soy sauce, remaining wine, light soy sauce, and oyster sauce. Cook for 30 seconds.

Stir in chicken broth, sesame oil, chicken bouillon powder, sugar, salt, and white pepper. Simmer.

Arrange meatballs in braising liquid, cover, and simmer on low for 4 hours.

Add bok choy to boiling salted water and cook for 1-2 minutes. Drain and cool to room temperature.

Remove meatballs and strain braising liquid. Whisk remaining water and potato starch together and add to liquid. Simmer until thickened.

Return meatballs to sauce and coat.

Serve with bok choy arranged in a circle, meatballs in the center, with jasmine rice.