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Pork Omelet (Thailand)

Ingredients
(Serves 4)

The stuffing:
2 tablespoons of vegetable oil
1 small onion chopped
2 tablespoons of fish sauce
2 garlic cloves chopped
1 teaspoon of sugar
225g's of minced pork
freshly ground black pepper
2 tomatoes chopped
1 tablespoon chopped coriander

The Omelet:
6 eggs
2 tablespoons of vegetable oil
coriander
red chilies sliced
1 tablespoon of fish sauce

Heat the oil in a wok and add the garlic and onions. Fry for three to four minutes. Stir frequently, simmer and mix in the chopped fresh coriander.

To make the omelet whisk together the eggs and fish sauce. Heat the oil in a wok. Add half the beating egg and tilt the pan to spread the egg into a thin even sheet. When set, spoon half the filling over the centre of the omelet. Fold in opposite sides; first the top and bottom, then the right and left sides to make a neat square parcel. Pop the omelet out on to a dish.

Repeat with the rest of the oil, eggs and filling. Serve garnished with coriander and red chilies.