Thai, Side dish
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
|1||oz (3 tbsp)||Pork, fresh, ground, raw|
|1 1/2||tsp chopped||Garlic|
|1/2||tbsp, ground||Black pepper|
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.
Servings Per Recipe 4
|Amount Per Serving|
|Calories 106||Calories from Fat 77|
|Total Fat 9g||13%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|