Gently press the tops to flatten just a bit so they bake evenly but still look like small round mounds. Make sure any loose shreds of pork are tucked in so they don’t burn before the centers cook through.
Bake on the middle rack for 15–18 minutes, until the bakes are sizzling, the cheese is melted, and the edges are turning a deep golden brown. The centers should look set, not wet or shiny with raw egg.
If you like a deeper color, switch to broil for 1–2 minutes at the end, watching closely so they don’t over-brown. The cheese should be bubbly with nicely crisped edges and juicy centers.
Remove the pan from the oven and let the bakes rest on the sheet for about 5 minutes. This helps them firm up so they’re easier to lift without breaking.
Transfer to a serving platter while still warm and serve right away, or let them cool to room temperature. They can be reheated in a low oven (300°F/150°C) for 8–10 minutes to refresh the cheese and crisp the edges again.
