Cafe 5: Thai-Style Pork Omelet Recipe

In this segment of Cafe 5, Chef Matthias Merges, executive chef of Folkart Management, showcases his Thai-style Pork Omelet as the countdown to Chicago Gourmet continues. 

Chicago Gourmet, described as "the nation's premiere culinary experience," it set to take place Sept. 25-29. 

This year's event will feature A-list chefs, sommeliers and mixologists, including Matthias Merges, Jimmy Bannos, Rick Bayless, Sarah Grueneberg, Masahuru Morimoto, Lorena Garcia and more.  

Thai Style Pork Omelet


½ cup of minced or ground Berkshire pork

2 tbsp of Three Crabs Fish Sauce

2 tbsp of grapeseed oil

6 large eggs

3 tbsp Sambal hot sauce

1 bunch Thai Basil or Bush Basil


1. Crack eggs in medium mixing bowl and discard the shells

2. Season with a pinch of sea salt and pepper

3. Whisk eggs vigorously until eggs are aerated and frothy

4. Add pork and fish sauce

5. Whisk until evenly distributed

6. Heat a large nonstick sauté pan to medium/high heat

7. Add grapeseed oil

8. Gently stir hot egg mixture until egg begins to set (about 80%)

9. With your best confidence flip the egg mixture over

10. Gently slide cooked omelet onto a serving platter or plate and fold in half

11. Coat the omelet with Sambal chili sauce

12. Place picked Thai basil leaves on top and serve with a frosty highest quality Chang Thai Beer

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