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In a large bowl, combine the pork, about 2/3 cup sliced green onions, the garlic, ginger, and breadcrumbs.
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In another bowl, whisk together 1 tablespoon of the tamari, 2 tablespoons of the hoisin sauce and the egg, 1/2 teaspoon salt, and a few grinds of pepper. Pour the mixture over the pork and, with clean hands, mix just to combine.
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In a large bowl, add the remaining green onions, the bok choy, and the carrots.
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In a small bowl, whisk together the sweet chili sauce, vinegar, the remaining 1 tablespoon tamari, and 1 tablespoon of the canola oil. Set the dressing aside.
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Line a baking sheet with parchment paper. Using a small scoop or wet fingers, shape 2 tablespoons of the pork mixture into a ball, each 1-1/2 to 2 inches in diameter (about 18 balls). Reserve on the prepared baking sheet.
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In a large skillet over medium/medium-high heat, warm the remaining 2 tablespoons canola oil and swirl to coat. Working in batches, sear the meatballs in the hot oil on all sides, gently turning with a spatula or 2 spoons to keep their shape, until deep golden-brown and firm, 10 to 12 minutes. Transfer the cooked meatballs to a plate. When all the balls are cooked, add 2 tablespoons water to the skillet over medium heat, stir to release any brown bits from the pan, then swirl in the remaining 2 tablespoons hoisin sauce. Return the meatballs to the pan, toss to coat, and remove from the heat
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Pour the reserved dressing over the slaw and toss to coat. Transfer to a large platter. Top with the meatballs, sprinkle with sesame seeds, and serve.