Chinese Pork Omelette
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My mum introduced me to a Chinese Pork Omelette only recently and it totally exceeded my expectations! It was so delicious and not boring at all like I expected it to be. However...being from a Chinese takeaway place it wasn't really keto friendly. So, I decided to make my own recipe so I could enjoy it more often.

I think my husband was a little underwhelmed when he saw Chinese Pork Omelette on the meal plan earlier this week but he really was pleasantly surprised when he tried the dish. There's plenty of meat, some crunchy veg, and tasty sauce.

First, you'll need to marinate the meat. Marinate it for at least 30 minutes - more if you can.

I used Sukrin Syrup Gold sweetener because I like the richer flavour it gives. You can use a granular golden or white sweetener though if that's all you have.

The Chinese cooking wine I got was just from Woolworths and is called Double Phoenix Chinese Cooking Wine. It is very low carb however does contain rice so if you're dirty keto - great! If you are clean keto, however, you may prefer to avoid it. If that's the case, just leave it out. The recipe will still work without it.

Tamari is a gluten free soy sauce. You can also use regular soy sauce if you prefer.

The pork will need to be baked in the oven for 20 mins. When you slice it you may notice that the pork is slightly under-cooked - this is ok. We will continue cooking the pork on the stovetop.

I used capsicum, mushroom, spring onion and bean shoots in the omelette however, you can use any vegetables you like.

This recipe will feed 2 people, simply double if you need to serve more.

AuthorJenni FrenchYields2 ServingsPrep Time10 minsCook Time40 mins
Rating
Marinade
 1 tbsp Chinese Cooking Wine
 1 tbsp Tamari
 ½ tbsp boiling water
 2 cloves garlic, diced
 1 tsp sesame oil
 ½ tsp Chinese Five Spice
 ¼ tsp xanthan gum
The Filling
 1 tbsp extra virgin olive oil
 300 g lean pork fillet
 ½ red capsicum, thinly sliced
 2 mushrooms, thinly sliced
 3 spring onions, sliced thinly
 60 g bean shoots
The Omelette
 4 large eggs
 1 tbsp cream or non dairy milk of your choice
 2 tbsp butter
 salt & pepper
1

Combine the marinade ingredients in a container and place the pork in it (you can cut the pork if you need to to make it fit). Marinate for at least 30 mins, or overnight if you can.

2

Preheat the oven to 180° and line a tray with baking paper.

3

Place the pork on the baking tray (keeping the marinade for later) and place in the oven for 20 minutes.

4

While the pork is cooking, prepare the vegetables and whisk the omelette ingredients together.

5

When the 20 minutes are up, remove the pork from the oven and leave it to rest for 5 minutes. Then slice thinly.

6

Heat oil in a medium fry pan over high heat.

7

Add pork and vegetables (leaving a few spring onions to garnish) and drizzle over the remaining marinade. Toss and cook for 3-5 mins until the pork is cooked through.

8

While the vegetables and pork are cooking, melt 1 tbsp butter in an omelette pan over medium-high heat, and once melted, add half of the egg mix and ensure the base of the frypan is evenly covered. Place a lid on the pan for 2 mins.

9

Remove the lid and put half of the pork & vegetable mix onto one half of the omelette. Gently fold over the other half of the omelette so it looks like a sandwich. Cover for another 2 mins or until the egg is cooked.

10

Gently move omelette to a plate and repeat with the remaining ingredients.

11

Enjoy hot.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 571
% Daily Value *
Total Fat 36.8g57%
Saturated Fat 15.6g78%
Sodium 589.1mg25%
Net Carbohydrate 3.6g2%
Sugars 1.2g
Protein 48.7g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.