Place the ground pork in a mixing bowl.
Peel and finely chop one shallot.
Peel and mince two garlic cloves.
Add the chopped shallot and minced garlic to the ground pork. Sprinkle in about a teaspoon of salt and a quarter teaspoon of ground pepper. Mix well. Form the mixture into nine to 12 meatballs.
Rinse the bok choy leaves and pat dry with a kitchen towel.
Place a meatball on one bok choy leaf and wrap. Secure with a wooden toothpick. Repeat until all the meatballs have been wrapped.
Peel and thinly slice the ginger.
Peel and roughly chop the remaining garlic cloves.
Peel and roughly chop the remaining shallot.
Finely chop the bid's eye chilies.
Dice the tomato.
Heat the cooking oil in a wide shallow pan. Saute the ginger, garlic, shallot, chilies and tomato until softened and aromatic. Pour in the coconut milk. Season with patis.
Lower the bok choy-wrapped meatballs into the sauce in a single layer.
Cover the pan tightly and simmer the meatballs for 15 minutes.
Serve the bok choy-wrapped meatballs braised in coconut milk sauce hot. Rice on the side is recommended.