In a large bowl, combine ground pork, egg white and cold water. Using your hands preferably, mix everything together with vigour! This is important for fluffy light meatballs and you'll want to put some elbow grease into it. Mix until it is noticeably less dense / lighter.

Add soy sauce, dark soy sauce (if using), Shoaxing wine (if using), kosher salt, sugar and white pepper powder. Mix and work the mixture, including throwing it against the side of the bowl to tenderize the meat to do it the traditional Chinese way OR I started to do the tenderize step after forming the meatballs and throwing each meatball from one hand to the other with force. It's easier and more fun!

Next, do yourself a solid and TASTE IT. Scoop 1 teaspoon of meat mixture onto a small dish and microwave on high for ~30 seconds. Taste and adjust seasonings as needed.

Divide meat mixture and roll into 4-6 balls, depending how large you like them. I like making four large ones. If you have time, chill the meatballs for 30 minutes or longer to marinade and firm up so it's easier to brown later.

Preheat a large (6-7 quart) Dutch oven on the stove over medium to medium-high heat.

Dust meatballs lightly with cornstarch. Add 2 tablespoons of oil to the heated pot and immediately add meatballs. Brown all sides about 1 minute each and keep rotating until it's nicely brown all over. Set aside.

Tip: If at any point, the bits at the bottom of the pot are starting to get dark, add a splash of water and scrape the bits off to prevent further burning. Let the water evaporate before proceeding to the next step.

To all the good bits from browning the meatballs, add garlic, scallions and ginger slices and stir around for 30 seconds.

Add bok choy. At first, it may seem like there is way too much to fit in the pot but have faith. Soon the leaves will begin to wilt and it will be easier to stir them around. Move everything around and be patient. You can put lid on to speed it up. Once the bok choy has noticeably wilted and sank down a bit in the pot, add chicken stock and bring to a boil.

Once broth is boiling, add meatballs back in, cover and turn heat down to a simmer. Braise 20-30 minutes or until meatballs are cooked through (at least 165°F and greens are tender and wilted to your liking. I love it when the bok choy is sooo tender that they're almost dissolving into the broth so I go on the longer end for sure.

Do a final taste and adjust seasoning (salt, soy sauce, dark soy sauce) if needed. Serve on steamed rice with some of that broth ladled over it. Enjoy!