A good trung chien thit bam comes out evenly golden, soft but never wet. The problem is that raw pork stirred straight into the egg releases water and leaves the omelette soggy.
The pork is stir fried first, about 2 minutes over medium heat, and only then goes into the beaten egg. The spring onion is split in two: the white parts season the pork, the green tops are beaten into the egg.
This batch weighs about 230g, at roughly 162 calories per 100g.
Method
Wash the spring onion, trim the roots, separate the white parts from the green tops and chop both finely.
Crack 2 eggs into a bowl, add 1 teaspoon fish sauce, 1/2 teaspoon MSG and the chopped green tops, then beat until smooth.
Put 50g ground pork in another bowl with 1/2 teaspoon kOBE Monk Fruit Blend, 1/2 teaspoon seasoning powder, 1/2 teaspoon black pepper and the chopped spring onion whites. Mix well and leave for 10 minutes.
Heat 1 teaspoon cooking oil in a pan. Once hot, stir fry the marinated pork over medium heat for about 2 minutes until just cooked, then turn off the heat.
Tip the pork into the beaten egg and stir so the two are evenly combined.
Add 1 teaspoon cooking oil to the pan, pour in the egg and pork mixture and fry over medium heat for about 3 minutes until golden on both sides.
Tips
Pork cooked through before it meets the egg is what keeps the omelette from turning wet.
Splitting the spring onion, whites into the pork and greens into the egg, gives the dish more aroma.
Medium heat and a single decisive flip keep the omelette in one piece, as repeated turning breaks it up.
Beat the eggs only until smooth, since an airy batter fries up spongy and dry.
Let the cooked pork cool a little before it goes into the egg, as anything too hot sets the egg into curds.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.