This "omelet" made with minced pork is a common accompaniment to many Thai meals. In Thai, it's called Kai Geeo Moo Sup. Its mild taste helps to balance a meal where many of the other dishes are quite spicy. You may wish to use a skillet instead of a wok to cook this recipe, since that will make it easier to make the omelette into a thin flat disc. It should be about the size of a dinner plate and about the thickness of your finger. The dish is invariably served with a spicy ketchup called Sri Racha sauce.
Minced Pork Omelet
|Ground Pork||3 Tbl|
|Ground black pepper||½ Tbl|
- Grind the garlic and black pepper together.
- Crack the eggs into a bowl. Add the garlic-pepper mixture and salt. Beat until thoroughly mixed.
- Heat a wok over medium heat. Add a generous amount of oil, and when hot toss in the ground pork and stir it until well browned.
- Reduce heat to medium and pour in the egg mixture directly into the center of the wok or frying pan.
- Fry until the underside of the omelet is golden brown, then turn and fry the other side until golden.
- Garnish with some chopped coriander and serve with a chili sauce.
Variation: I like a
little chopped coriander
mixed in with the eggs.