Diced the pork belly into soybean size. Use the cleaver to roughly run over the meat a couple of minutes. This will help the pork bits stick together.
Dice 100 grams of baby bamboo shoot. You can use water chestnut, carrot, shitake mushroom instead.
Put the diced bamboo shoot with the pork. Season them with 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1/2 tsp of salt, 1 tsp of sugar, and some freshly ground white pepper to taste. Mix it well and set the pork aside.
In a blender cup, add 1 scallion (diced), 1/2 tbsp of roughly diced ginger, 2 cloves of diced garlic, 1/2 tsp of Sichuan peppercorns, and 1/2 cup of water; blend everything into a puree. Let it go through a sieve to get rid of any stubborn bits.
Mix the aromatic water with 5 tbsp of cornstarch.
Pour the cornstarch mixture into the pork in batches. Stir it within 1 direction until all the liquid is absorbed. Then, pour in a little more and keep stirring. Once all the starch mixture is gone, continue to whisk the meat within one direction for another 4-5 minutes to develop the texture.
Evenly divide the meat into 7 batches. Shape them into big meatballs.
Add 1.5 tbsp of oil and 2 tbsp of sugar into a claypot (you can use other cookware if you want). Turn the heat to low and stir the sugar constantly until it is caramelized. Toss in all the following aromatics: 1/2 tbsp of Sichuan peppercorns, 1/2 of a cinnamon stick, 1/2 of a star anise, 2 pieces of bay leaves, scallions strips, 5-6 slices of ginger, 4-5 cloves of slightly crushed and peeled garlic. Stir for a couple of minutes or until fragrant. Pour in 2.5 cups of water. Bring this to a boil. Then add 2.5 tbsp of soy sauce, 1/4 cup of Chinese cooking, and a drizzle of dark soy sauce.
Move the clay pot off the stove and deep fry the meatballs. Heat the oil to 380 F and fry the meatballs for 4-5 minutes or until golden brown.
Transfer the meatballs into the claypot. Let it simmer on the lowest heat for 1 hour.
Serve the meatballs with some blanched baby bok choy and white rice.