Cambodian Pork Omelette
Cambodian Pork Omelette
It is definitely an American thing to only eat omelettes for breakfast. But in every Asian culture, omelettes are looked at as a main course and are eaten at anytime of the day. This Cambodian pork omelette is the perfect combination of sweet, savory, and salty. The filling consists of ground pork, onions, green onions, and a small amount preserved cabbage; seasoned with mushroom soy sauce, sugar, and black pepper. Serve this omelette with steamed rice, cucumber, and tomatoes.
Ingredients
- 2 tbsp vegetable oil
- 1/4 large onion finely chopped
- 1 tbsp preserved cabbage
- 1/4 lb ground pork
- 2 tsp sugar
- 1/4 tsp black pepper
- 2 tsp mushroom dark soy sauce plus 1/2 tsp
- 3 large eggs beaten
- 1 green onion finely chopped
Garnish
- cilantro chopped
To Serve
- steamed rice
- cucumber thinly sliced
- tomato thinly sliced
Instructions
- Heat up 1 tbsp of vegetable oil in a nonstick sauté pan over medium high heat. Sauté the onion and preserved cabbage for a minute.
- Add in the ground pork and brown for 6-7 minutes until cooked through.
- Season the pork with the mushroom soy sauce, sugar, and black pepper. Cook for another minute and remove from the pan.
- Beat together the eggs and 1/2 tsp of mushroom soy sauce.
- Heat up the other tbsp of oil in the same nonstick pan over medium heat. Pour in the eggs. Let set for 2 minutes.
- Add the ground pork mixture down one side of the omelette. Top with green onion.
- Fold the other side over the pork.
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