Cambodian Pork Omelette (Pong Mouan Snol)

Cambodian Pork Omelette (Pong Mouan Snol)

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  • 2 Tbsp + 1 tsp cooking oil
  • 1 small onion peeled and thinly sliced
  • 2 Tbsp preserved cabbage (roughly chopped) I sub with preserved mustard greens
  • 1/2 lb ground pork/turkey
  • 1 Tbsp sugar
  • Pinch of salt
  • 1 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • 6 large eggs + 1 tsp soy sauce beaten
  • Fresh cilantro sprigs


  • Preheat the cooking oil on a large (about 12")non-stick skillet. Add in the onion and cook for about 1 minute. Add in the preserved cabbage/mustard, saute for another 1 minutes. Add in the ground meat and use your spatula to break it up. Add in sugar, salt, soy sauce, and fish sauce. Stir to mix everything and cook until the pork is no longer pink and cooked through. Dish out into a serving platter
  • In the same skillet, add in 1 tsp of cooking oil. Swirl the oil to coat the pan. Add in the eggs and tilt the pan to cover the surface of the pan. Use a rubber spatula to gently push one side of the egg and tilt the pan so the egg will flow in to cover that spot.  Spread the meat mixture on half of the egg and sprinkle scallion on top. Cook for about 2 minutes on one side until the bottom is set and golden brown. Gently fold the other half of the egg over to form a half-circle. Let it cook for another 1 minute. Carefully and gently remove from the skillet into a serving platter. Garnish with sprigs of fresh cilantro leaves