Steamed Egg Custard & Spicy Pork

For the steamed egg, whisk the soy milk, eggs and soy sauce in a large bowl until combined. Pour the egg mixture into a shallow serving bowl (leave yourself about 2 centimetres leeway for the egg to expand as it cooks). Place the bowl in a bamboo steamer over a wok or pan of boiling water and steam for 10 minutes or until the egg is just set. Turn the heat off but keep warm by leaving the egg in the steamer while you make your pork.

Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the garlic, chilli and ginger. Stir-fry for half a minute until it’s smelling lovely. Next, add the pork and stir-fry for a couple of minutes until the pork is just cooked.

Add the doubanjiang chilli bean paste and the Sichuan peppercorns, then stir-fry for another half a minute to release all those wonderful flavours and aromas. Stir through the soy sauce, oyster sauce, Shaoxing wine, sugar and chicken stock. Simmer for 4-5 minutes or until the sauce has thickened slightly. Turn the heat off and toss through spring onion.

Top the steamed egg custard with the spicy pork and drizzle with chilli oil, if using. Serve warm.