Rinse the pork bones thoroughly, then blanch them in boiling water to remove blood and impurities. Add 6 1/3 cups water (1.5 liters) to a pot and bring to a boil. Add the bones and simmer. In a separate bowl, mix the fermented shrimp paste with 1/2 cup boiling water, stir until dissolved, then strain to remove any solids. Add this liquid to the pot with the simmering bones. Do not add the shrimp paste directly to the pot without straining.

Clean and peel the fresh shrimp. Soak the dried shrimp in water until they expand, then pound them finely (pounding gives better flavor than using a food processor). Pound the shallots and black pepper together. In a bowl, combine the ground pork, shrimp, shallots, pepper, 2 eggs, and silken tofu. Add seasonings and mix well. Place the mixture in the freezer for 10 minutes.

While waiting, heat oil in a pan and sauté the tomatoes (cut into quarters) until they turn golden. Transfer the tomatoes to the pot with the bone broth.

When the bones are tender, take the meat mixture from the freezer, form into bite-sized balls, and drop them into the simmering broth over low heat. Cook for another 10 minutes, then turn off the heat and add chopped green onions. The clearer the broth, the better the flavor of the meatballs.