Cherry & Dennis Helper Habitat
Filipino Tortang Giniling
菲律賓豬肉薯仔蛋餅
Recipe overview
This home-style version preserves the dish's defining flavours with quantities and heat control suited to a Hong Kong kitchen.
01
Ingredients
Main ingredients
- 300 g minced pork
- 5 eggs
- 1, finely diced potato
- 1/2, finely diced carrot
- 1, diced onion
Egg mixture
- 1 tbsp fish sauce
- 1/4 tsp black pepper
- 3 tbsp cooking oil
02
Tools
- household hob
- frying pan
- wide spatula
- wooden spatula
- food thermometer
- chef's knife
- raw-meat cutting board
- vegetable cutting board
- large bowl and fork
- measuring spoons
- separate bowls
- clean cooling plate
- four serving plates
03
Steps
Step 1
Dice the vegetables
On the vegetable board, cut the potato and carrot into 5 mm dice and dice the onion; keep them in separate bowls.
Step 2
Soften the vegetables
Heat 1 tablespoon oil in a frying pan over medium heat; cook the onion, potato and carrot for 5 minutes until the edges soften.
Step 3
Cook the minced pork
Add the 300 g minced pork, break it up with a wooden spatula and cook for 6–8 minutes until browned throughout and at least 75°C.
Step 4
Cool the filling
Spread the pork-and-vegetable filling on a clean cooling plate and cool for 10 minutes until no longer steaming.
Step 5
Beat and season the eggs
Beat the 5 eggs in a large bowl, then whisk in 1 tablespoon fish sauce and 1/4 teaspoon black pepper.
Step 6
Combine eggs and filling
Add the cooled pork-and-vegetable filling to the eggs and fold with a fork until the solids are evenly distributed.
Step 7
Heat a clean pan
Wipe the frying pan clean and heat 1/2 tablespoon oil over medium heat.
Step 8
Portion the egg mixture
Spoon in one quarter of the egg mixture, spread into a round about 1.5 cm thick and cook over medium-low heat for 3 minutes.
Step 9
Turn the omelette
When the edge is set and the underside golden, turn the omelette carefully with a wide spatula.
Step 10
Cook the second side
Cook the second side for 2–3 minutes, then use the food thermometer to confirm the omelette centre reaches at least 75°C with no liquid egg; transfer to a clean plate.
Step 11
Cook the remaining batches
Use the remaining oil to cook the other three omelettes in batches, confirming each centre reaches at least 75°C with the food thermometer.
Step 12
Rest and serve
Rest the four omelettes for 2 minutes, divide among four serving plates and serve hot.
Common mistakes
- Uneven pieces cook at different rates.
- Excessive heat burns the outside before the centre is done.
- Sharing utensils between raw and cooked food risks contamination.
- Adding seasoning before tasting can make the dish too salty.
Tips
Measure and arrange everything first; judge progress by colour, texture and safe centre doneness, not the clock alone.
