Dice pork belly and mince. Mix with oyster sauce, light sauce, egg, sugar, water, starch, crabmeat and pepper. Use your fingers to mix the ingredients thoroughly until sticky. Form the ground pork into 3 large meatballs.
Deep fry the meatballs until brown. Place the meatballs into an earthen pot. Set aside.
Saute sliced ginger and spring onion in a wok. Add sauce mix and boil. Pour sauce onto meatballs. Cover and steam for 3 hours until tender.
Parboil baby cabbage in oil. Then blanch in boiling water. Cook baby cabbage with some of the sauce from steamed meatballs and oyster sauce for a short while. Put at the bottom of the earthen pot. Arrange meatballs on the baby cabbage.
Heat the balance of the sauce from the meatballs and thicken it with cornstarch. Pour sauce over the meatballs. Serve.