Cherry & Dennis Helper Habitat
Thai Khai Jiao with Minced Pork
泰式免治豬肉脆邊蛋餅
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
- 5 eggs
- 180 g minced pork
- 15 g, chopped coriander
- 1, cut into wedges lime
Egg mixture
- 1 1/2 tbsp fish sauce
- 1/4 tsp white pepper
- 1 tbsp water
Frying oil
- 180 ml cooking oil
02
Tools
- household hob
- chef's knife
- clean cutting board
- measuring spoons and jug
- large bowl
- whisk
- 24 cm deep frying pan
- wok spatula
- food thermometer
- serving plate
- long-handled ladle
03
Steps
Step 1
Cut coriander and lime
Chop the 15 g coriander on a clean board and cut the lime into wedges; keep the lime out of the egg mixture.
Step 2
Crack the eggs
Crack the 5 eggs one at a time into a large bowl, checking for and removing any shell.
Step 3
Whisk the eggs
Add 1 1/2 tbsp fish sauce, 1/4 tsp white pepper and 1 tbsp water; whisk briskly for 30 seconds until foamy.
Step 4
Mix in minced pork
Add 180 g minced pork and the chopped coriander, breaking up the pork until evenly suspended; wash utensils that touched raw pork immediately.
Step 5
Heat the oil
Pour all 180 ml cooking oil once into a 24 cm deep frying pan and heat over medium-high to about 175°C; add no more oil later.
Step 6
Pour in the mixture
Pour the egg-and-pork mixture once into the centre of the hot oil from a safe distance so it puffs quickly.
Step 7
Fry the first side
Fry over medium-high heat for about 3 minutes, nudging the edge with a wok spatula until the base is golden and edges are lacy.
Step 8
Baste to set
Use a long-handled ladle to spoon only the same hot oil already in the pan over the wet surface until the top is mostly set.
Step 9
Turn safely
Support the omelette with the wok spatula, turn it carefully and return it to the same pan of oil.
Step 10
Check doneness
Fry about 2 minutes more; confirm the centre reaches at least 75°C, the egg is fully set and the pork has no pink.
Step 11
Drain and cut
Move the omelette to a clean cutting board, drain and rest 2 minutes, then cut into four portions.
Step 12
Plate and serve
Place the omelette on the serving plate with lime wedges alongside for squeezing only when eating; 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.
