Pong Mouan Snol (Cambodian Pork Omelet)
A recipe for Pong Mouan Snol (Cambodian Pork Omelet)! This sweet and savory omelet is packed with pork, green onions, and preserved cabbage.
Servings 4 -6 Servings
Ingredients
- 2 tablespoons plus 2 teaspoons vegetable oil divided
- 1 large onion thinly sliced
- 2-4 tablespoons preserved cabbage based on taste
- 1 pound ground pork
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons plus 2 teaspoons mushroom soy sauce divided
- 12 large eggs
- 4 tablespoons thinly sliced green onions
- Cilantro, cucumbers, tomatoes for garnish
Instructions
- In a large wok or skillet, heat 2 tablespoons oil over medium high heat.
- Once the wok is hot, add the sliced onions and preserved cabbage. Add the ground pork, breaking up the pieces. Stir in the sugar, salt, pepper, and 2 tablespoons of the mushroom soy sauce. Continue to break up the pork pieces and cook until browned, about 5 minutes. Remove the wok from heat and set aside.
- In a large bowl, beat the eggs with the remaining 2 teaspoons mushroom soy sauce. Heat a 12 inch skillet over medium heat and lightly drizzle some of the remaining oil.
- Once heated, add enough of the eggs to coat the bottom of the skillet. Tilt the skillet to even out the eggs across the bottom and up the sides.
- Cover one side of the omelet with the pork mixture. Sprinkle with some of the thinly sliced green onions. Cook until the eggs are almost set, about 2 minutes.
- Fold the omelet over the filling and cook until sealed, another 2 minutes. Garnish with cilantro, fresh vegetables, and serve immediately with Jasmine rice.