Boil a large pot of water and add pork bones and simmer under medium high heat for 8 mins.
Remove bones and wash under running water to remove scum. Wash pot.
Return bones to a clean pot with rest of ingredients for stock and water to just cover the bones and bring to a boil, then bring reduce heat to a low simmer for 2.5 hours.
Blend pork loin, chicken breast and egg white in a blender till smooth.
Take half of the stock and reserve for cooking the meatballs and fish maw.
In another clean pot, add the remaining half of the stock (about 1.5 litres). Add the blended meat and egg whites to the stock and bring to a simmer over a low heat stirring gently. Make a hole when a raft starts to form (top of coagulated meat and eggwhites) and carefully agitate the bottom of the pan to prevent any mixture from sticking to the bottom of the pan. Do not allow to boil and do not stir vigorously or it will be cloudy. Simmer for 30 minutes until the stock is clarified.
Scoop gently through the hole in the raft and strain through muslin cloth. Taste and season consommé with salt to taste as required.
Mix meatball mixture together (except crabmeat) until it is sticky and blended together. Add crabmeat and mix lightly.
Wrap meat stuffing around the spare rib bone to resemble a popsicle drumstick. Glaze with beaten egg wash and dip in panko breadcrumbs. Option to stuff empty cleaned crab shell if available. Glaze and dip in panko as popsicle.
Stuff meatball mixture into hydrated fish maw. Roll remaining meat stuffing into meatballs.
Cook stuffed fish maw and meatballs gently in remaining pork broth over medium heat in a saucepan until just cooked. Dish out when cooked to prevent overcooking.
Deep fry /air fry rib popsicle at 330F until golden brown and internal meat temperature measures 160F.
Plate rib popsicle separately from consommé. Dish a little julienned bamboo shoots , cooked fish maw and a meatball and pour consommé in dish. Garnish with fresh cilantro.