Preheat the oven to 180C/350F/Gas 4.
Heat one tablespoon of the oil in a frying pan and fry the pork mince for 4-5 minutes, or until browned all over. Remove the pork from the pan and place into a bowl.
Add the onion, spring onions, garlic, chilli, fish sauce and coconut cream and mix until well combined. Stir in the cornflour, then fold in the eggs.
Heat the remaining oil in an ovenproof frying pan and fry the egg mixture for four minutes. Transfer the pan to the oven and cook for 12-15 minutes, or until the omelette has set.
Meanwhile, for the dipping sauce, mix together the fish sauce, rice vinegar, chili and coriander in a bowl until well combined.
Serve the dipping sauce alongside the omelette.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.