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1
Brush a medium non stock frypan with a little of the oil and heat on medium high and add pork and reduce heat o medium and cook turning occasionally for 5 to 6 minutes or until cooked and then transfer to a plate and set aside to rest.
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2
Add garlic and ginger to pan and cook stirring often for 2 to 3 minutes and transfer to a board and finely chop and put in a small bowl and set aside.
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3
Add the soy sauce and lime juice to pan, stir and remove pan from heat and pour over garlic mixture and set aside.
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4
Wash pan.
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5
Heat remaining oil on medium high in pan and add sweet potato and corn and cook stirring often for 4 to 5 minutes or until sweet potato is just tender and set aside.
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6
Wash pan and then line with baking paper and heat on medium and spread half of the sweet potato mixture over base of pan.
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7
Whiusk eggs and milk in a small bowl and pour half of the egg mixture over sweet potatoe mix and cook for 4 to 5 minutes or until egg is set.
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8
Turn over and remove paper and cook for 2 to 3 minutes or until cooked and set aside covered with foil and repeat with remaining sweet potato mix and egg mixture.
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9
Shred pork and put into a large bowl with garlic mix, bean sprouts, carrot, cucumber and coriander and toss.
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10
Top omelettes with salad to serve.
