My char siu pork omelette recipe makes a delicious meal from char siu pork leftovers wrapped in a fluffy omelette and garnished with crunchy bean sprouts, Chinese celery leaf, finely sliced red chillies, and Sriracha sauce. It makes a wonderfully filling and flavourful Weekend Eggs dish – whether you want to enjoy it for breakfast, brunch or lunch is up to you.
If you’ve made and enjoyed my very moreish char siu pork recipe – not to mention our Asian eggs recipes, such as this decadent crab omelette recipe, which is one of our most popular eggs recipes, and this soft scrambled eggs with Chinese barbecue pork and chives – then you’re going to love my char siu pork omelette, which is this week’s edition of Weekend Eggs.
Weekend Eggs is our 12-year-old series of recipes for egg dishes from around the world. We started Weekend Eggs back in 2010 when we launched Grantourismo with a yearlong global grand tour aimed at promoting slow, local and experiential travel, more sustainable, ethical, engaging, and immersive forms of travel.
On that 12-month trip we spent two weeks in each destination, staying in apartment rentals and holiday homes to get an insight into how locals lived their lives. In each place we settled, we explored the local food, connected with local cooks and chefs, and learnt to cook local specialties, which we shared in two series, The Dish and Weekend Eggs.
If you’re an eggs lover and particularly a lover of breakfast eggs dishes, we encourage you to dig into our Weekend Eggs archive for inspiration and ideas. Or browse our collections of our 21 best breakfast recipes and our all-time 12 most popular Weekend Eggs recipes in 12 years of Grantourismo, which we compiled as part of Grantourismo’s 12th birthday celebrations earlier this year.
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Char Siu Pork Omelette Recipe with Crunchy Sprouts, Chinese Celery Leaf and Sriracha
This char siu pork omelette recipe was created to use up leftover char siu pork, so if you don’t happen to have some Chinese barbecued pork tucked away in the fridge as we did this week, then I recommend you make that first. If you’re up for a second cooking project, make some homemade Sriracha sauce too.
Many home cooks think a pan is a pan – but it isn’t when it comes to an omelette pan. To achieve the correct shape for a perfect omelette, you need the right pan. For a four egg omelette like the omelette you’ll be making for this recipe, you need a 20cm (8-inch) omelette pan. These pans have steeper and taller sides than many all-purpose fry pans.
A French-style omelette really only takes a minute to cook, which is done over medium-high heat. So it’s important to have all of your garnishes ready and your table set with your favourite condiments to hand, such as Sriracha sauce, and some salt and pepper.
When we make our crab omelette, we drizzle on some oyster sauce at the end. With this char siu pork omelette recipe, it’s not really needed as the char siu pork is virtually ‘self saucing’. As the pork reheats the sugars in the coating of the pork will dissolve and the plate may even get a little wet from this. You just need the freshness of the green garnish and the crunch of the bean sprouts to round out this dish.
Tips to Making this Char Siu Pork Omelette Recipe
I only have a few tips for making my char siu pork omelette recipe, starting with that green garnish. We’ve been growing our own herbs on one of our balconies here in Siem Reap, which we’ve nicknamed the “garnish garden”. We’re growing several varieties of basil, coriander, dill (Lara’s favourite herb), and Chinese celery.
We have yet to find parsley seeds, but Chinese celery is abundant here so we’ve been using that in place of parsley and absolutely loving it. Apparently when the celery is fully grown the leaves can be bitter, but we just use the leaves very young and they look a little like a cross between coriander (cilantro) and Italian parsley.
Taste-wise, it’s also a cross between celery and parsley, which is very refreshing, and absolutely perfect for this dish. I’d happily use coriander for this dish but I know some readers find it ‘soapy’ tasting. Feel free to use what works for you.
A quick note on the char siu pork: in my recipe for char siu pork (link above), I make my own char siu sauce. This is because I find the commercial brands of char siu sauce way too sweet. If you know a brand that isn’t sickly sweet, please leave a note in the comments.
I know that many people don’t have the time to make their own char siu sauce, but just be aware that if you do use a store-bought char siu sauce, the result, while working well for this omelette, is very sweet.
I squeeze a zig-zag of Sriracha sauce on our char siu pork omelette after plating and I use our homemade Sriracha sauce but, again, you can use your favourite Sriracha sauce.
Note that this is a very filling omelette. Lara and I actually share one large omelette, which I slice in half, and we’re very satisfied. If you reckon, you can eat a whole omelette, then double or triple or quadruple the ingredients as needed.
Char Siu Pork Omelette Recipe
- 100 g char siu pork - diced
- 4 large eggs
- 1 tsp soy sauce - light
- ½ tbsp neutral oil
- ½ tbsp butter - salted
- 3 tbsp bean sprouts - cleaned and blanched
- 2 tbsp parsley leaves - or Chinese celery leaves
- 1 tbsp long chillis - deseeded and finely sliced
- Sriracha sauce - to taste
- Lightly beat the eggs until yolks are broken and mix in the soy sauce.
- Wash and drain the bean sprouts. Remove the brown ends if desired. Blanch in boiling water for 30 seconds and refresh under cold water.
- Over medium-high heat add the oil and the butter to an omelette pan. When it’s hot add the egg mixture and leave it for 15 seconds to start to set a little. With a silicon spatula, begin pushing the cooked egg towards the centre of the pan and additionally swirl the pan to get the unset eggs to cook. Run the spatula around the rim of the pan to stop it from sticking.
- When the omelette is becoming firm and there is only a little liquid on the surface of the omelette add the diced char siu pork and half of the bean sprouts to the centre of the omelette. Using the spatula, fold the side of the omelette closest to you over the pork. Tilt and tap the pan to help start the far edge of the omelette to fold over.
- Once the omelette is 'sealed' have your plate ready to serve. With your hand wrapped under the pan handle, tilt both the pan and the plate toward each other and turn the omelette onto the plate. The seam should be under the omelette.
- Garnish and serve immediately.
Please do let us know if you make our char siu pork omelette recipe in the comments below as we’d love to know how it turns out for you.