Savoury Custard with Pork

This family dish has been updated and employs the unusual technique of baking, which hardly exists in the traditional cuisine since Chinese kitchens do not contain ovens. Although steaming in a clay pot may seem strange to Western cooks, it does make sense; it gives a velvety smooth texture to the egg custard because of the gentle heat and allows the delicate flavours of the seasoning to permeate the pork without drying it out. The final baking — and this is the new twist in Hong Kong — giv