Pork Omelet

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

Minced Pork Omelet

(4 Servings)


Ground Pork3 Tbl
Garlic½ TblChopped
Ground black pepper½ Tbl
Salt½ tsp
Vegetable oil

Preparation Method

  • 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.

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