• Separate the leaves of the bok choy from the root stem and rinse them thoroughly.

Shape the meatballs

• Wash the pork, peel it and cut it into 3-5mm pieces.
  500 g pork foreleg
  
• Then chop slightly.
  
• No need to chop into pureed meat, keep it grainy.
  
• Add 10 ml (2 tsp) salt to the meat, mix it in a clockwise motion your hands. When you feel that the meat is getting more and more sticky and there is resistance, add a small amount of water and mix thoroughly. Repeat as necessary, then add thick starch water and mix in thoroughly. Then beat the lump until it can be formed into a ball and will hold its shape.
  10 ml salt, 30 ml thick starch water
  

Cook the meatballs

• Add enough water to a large saucepan or wok to cover the meatballs. (For a 14-inch wok, this is about ⅔ full.) Bring the water to a boil and add the meatballs. Bring the water back to a boil, then reduce heat and simmer for 1 hour. As the meat is simmering, a foam will form on the surface of the water. Use a slotted spoon wrapped with cheesecloth to skim off the film.
  
• When cooking is done, remove the meatballs from the broth and place each meatball in a serving bowl.
  

Strain the broth and blanch the bok choy

• Set a clean pot on your counter and pour the hot broth through a strainer or colander lined with cheesecloth to strain the impurities and meat chunks. Return the broth to the heat and blanch the cleaned baby bok choy leaves in the broth. Season the broth to taste with salt.
  6 baby bok choy
• Divide the bok choy leaves between the serving bowls, then add the broth to each bowl. Garnish each lion's head with goji berries and you're done.
  6 goji berries