By Judy Bastyra and Becky Johnson
Thai food often cleverly combines hot chilli with sweet flavours, as in the filling for the omelettes. It makes an interesting contrast to the delicate flavour of the egg.
Heat the oil in a wok or frying pan, add the garlic and onion, and cook over a medium heat, stirring occasionally, for 3-4 minutes, until soft. Add the pork and cook for about 8 minutes, stirring frequently, until lightly browned.
Stir in the Thai fish sauce, sugar and tomatoes, season to taste with pepper and simmer over a low heat until slightly thi