Prepare Meatball Mixture: In a large bowl, combine minced pork, light soy sauce, salt, oyster sauce, black pepper, chopped lotus root, and egg. Mix until the mixture is paste-like and well combined.

Add Cornstarch: Sprinkle the cornstarch into the meat mixture and mix thoroughly until it becomes sticky and light, ensuring the meatballs will hold their shape.

Form Meatballs: Using a tablespoon, scoop out the mixture and roll it into 5 cm balls. Carefully place them on a platter as you form them.

Blanch Meatballs: Bring a pot of water to a boil and gently lower the meatballs into the boiling water. Simmer them for 10 minutes, then remove and set aside; reserve the cooking water for the sauce.

Prepare Aromatics: In a large skillet, sauté scallions, ginger, and star anise in vegetable oil over medium heat until fragrant and lightly golden.

Braise Meatballs: Pour the reserved water into the skillet along with soy sauces, salt, oyster sauce, black pepper, and rock sugar. Bring to a boil, then gently add the meatballs. Reduce heat and simmer for 20 minutes, allowing the sauce to thicken beautifully.

Blanch Bok Choy: In the same pot used earlier, blanch the bok choy briefly until vibrant in color. This should only take about 1-2 minutes. Drain and set aside.

Combine and Serve: Transfer the cooked meatballs to a serving dish, drizzling them generously with the reduced sauce. Serve alongside the bok choy for a colorful presentation.