Heat vegetable oil in a wok or large non-stick pan.

Add minced garlic and onion and cook until softened (3-4 minutes).

Add minced pork and cook until browned (8-10 minutes).

Add fish sauce, pepper, and tomatoes.

Reduce heat and simmer until the mixture thickens.

Chop coriander stalks and add to the pork mixture.

Reduce heat further.

Whisk eggs and fish sauce together in a bowl.

Heat vegetable oil in a non-stick fry pan (8 inch).

Add a quarter of the egg mixture to the hot pan.

Tilt and rotate the pan until the omelette is almost set.

Add a quarter of the pork mixture to the omelette.

Fold the omelette over.

Turn out onto a plate.

Garnish with a coriander sprig.

Repeat steps for remaining omelette and pork mix.