Pork Omelet

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

Minced Pork Omelet

Ingredients

Servings: 4

3 large Egg
1 oz (3 tbsp) Pork, fresh, ground, raw
1 1/2 tsp chopped Garlic
1/2 tbsp, ground Black pepper
1/2 tsp Salt
1 tbsp Vegetable oil

Preparation

1

Grind the garlic and black pepper together.

2

Crack the eggs into a bowl. Add the garlic-pepper mixture and salt. Beat until thoroughly mixed.

3

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.

4

Reduce heat to medium and pour in the egg mixture directly into the center of the wok or frying pan.

5

Fry until the underside of the omelet is golden brown, then turn and fry the other side until golden.

6

Garnish with some chopped coriander and serve with a chili sauce.

Variation: I like a little chopped coriander mixed in with the eggs.

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories 106 Calories from Fat 77
Total Fat 9g 13%
Saturated 2g 10%
Cholesterol 145mg 48%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Sugars 0g  
Protein 6g