Thai stuffed omelette with pork and tomato filling

Pound the garlic, cilantro roots and white peppercorns to a paste with no big chunks or stringy bits.

Break up the ground pork, moistening it with some of the soy sauce if stiff.

Heat a wok over medium with a little oil; cook the herb paste until the garlic is aromatic and just starting to brown.

Add the onions and tomatoes and cook until the tomatoes break down and the onions turn slightly translucent and sweet.

Add the pork, the oyster sauce and a little sugar and cook through.

Add the long beans at the end so they stay crunchy; finish when the filling is moist but not pooling with liquid.

Heat a 12-inch pan over medium and brush it evenly with a generous amount of oil.

Beat the two eggs until there are no gloopy whites and season with a little fish sauce.

Pour in the egg and swirl the pan, pushing it up the sides, into a large, thin omelette; move the pan so it heats evenly.

Release the edges with a spatula; cook until dry with some golden brown, then turn off the heat.

Add the filling, saving a couple of tablespoons, and fold the sides over to enclose it.

Put a serving plate over the pan and flip the omelette onto it.

Cut across the top with a sharp paring knife, open it, add the reserved filling for height and close it back.

Top with thinly julienned red bell pepper and cilantro sprigs; serve with jasmine rice.