In a large bowl, combine ground pork, grated ginger, chopped scallions, 2 tbsp Shaoxing wine, 1 tbsp light soy sauce, sesame oil, cornstarch, egg, salt, and white pepper. Mix well until everything is thoroughly combined and slightly sticky.

Divide the mixture into 4-6 equal portions and gently form them into large, round meatballs. Be careful not to compress them too much, as a looser texture contributes to the "puffy" characteristic.

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Carefully brown the meatballs on all sides until lightly golden. This helps seal in the juices and maintain shape.

Remove the meatballs from the pot and set aside. Drain any excess oil, leaving a thin layer.

Add water (or broth), rock sugar, dark soy sauce, light soy sauce, 2 tbsp Shaoxing wine, star anise, cinnamon stick, and bay leaf to the pot. Bring to a simmer, stirring to dissolve the sugar.

Carefully return the browned meatballs to the pot. Ensure they are mostly submerged in the sauce. If not, add a little more water or broth.

Reduce heat to low, cover the pot, and braise for 60-90 minutes, or until the meatballs are incredibly tender and have absorbed the flavors of the sauce. Flip them gently halfway through cooking.

If using, add bok choy or napa cabbage during the last 10-15 minutes of braising until tender-crisp.

Taste the sauce and adjust seasonings if necessary. Remove star anise, cinnamon stick, and bay leaf before serving.

Serve the Lion Head meatballs hot, spooning the rich braising sauce over them, typically with steamed white rice.