CAMBODIA: Pork Omelet (Pong Mouan Snol)

Pork Omelet (Pong Mouan Snol)

2 tablespoons canola oil

1 small onion peeled and thinly sliced

2 tablespoons mild kimchi or sauerkraut, rinsed and chopped

1 small mushroom, minced

½ lb ground pork

1 tablespoon brown sugar

2 green onions, white and light green part only, sliced

2 tablespoons chopped cilantro, plus more for garnish

pinch of salt

1 tablespoon + 1 teaspoon tamari or soy sauce

1 tablespoon + 1 teaspoon fish sauce

6 large eggs

1/2 lime, plus more for garnish

1. Preheat 1 tablespoon of the canola oil on a large (12") oven-safe non-stick skillet. Add the onion and cook over medium-low heat for about 3 minutes, until just translucent. Add the kimchi or sauerkraut and mushroom, and cook for about 5 minutes, until mushroom liquid has released and cooked off, and onions are soft. Add the ground pork and use your spatula to break it up, then sprinkle on the brown sugar, salt, 1 tablespoon soy sauce, and 1 tablespoon fish sauce. Add in the scallions, and stir to combine. Sauté until the pork is cooked through. Remove from heat and stir in the chopped cilantro.

2. While mixture is sautéing, beat 6 eggs with a teaspoon each of tamari and fish sauce. Turn on oven broiler.

3. Drain the pork mixture liquid by either tipping the skillet over the sink with a pot lid or using a mesh strainer. Set meat pork aside.

4. Wipe out the skillet, and add in the remaining 1 tablespoon of cooking oil. Swirl the oil to coat the pan. Turn heat to low heat. Add in the beaten eggs and tilt the pan to cover the surface of the pan. When bottom seems set, spread the meat mixture on half of the egg. Cook for about 2 minutes longer. If top is not set, move to oven broiler to finish. Remove from oven and squeeze juice of 1/2 lime over the meat.

5. Gently fold the other half of the egg over to form a half-circle. Carefully remove from the skillet into a serving platter. Serve with jasmine rice, sliced tomato, and/or sliced cucumber. Garnish with sprigs of fresh cilantro leaves and lime wedges.
   

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FUN FACTS:

• In Cambodian culture, the head is considered the most important part of the body because it carries the soul, so it's customary not to touch other people's heads.

• Not many people in Cambodia celebrate their birthday. In fact, a lot of Cambodians don't remember their exact date of birth, rather know their birthday season. But weddings can last up to three days!

• Spiders, scorpions, maggots, cockroaches, and crickets are all cooked up and eaten in Cambodia.