Pound together garlic, white peppercorns, and cilantro roots in a mortar and pestle until a paste is achieved.
In a bowl, mix together ground pork and soy sauce until well combined, mashing the pork to get rid of the “pork tubes.”
In a wok or a saute pan, heat a little vegetable oil over medium heat. Add the garlic mixture and stir until aromatic and the garlic starts to turn golden. Add onion and tomato and cook until the onion is translucent and the tomato begins to mush, about 1-2 minutes.
Add ground pork, sugar, oyster sauce and cook, stirring constantly, until pork is almost done. Add long beans and stir for another 30-45 seconds until the pork is fully cooked. If you have liquid pooling at the bottom, turn up the heat and cook until the sauce is no longer pooling. Remove from heat, then taste and adjust seasoning; you may wish to add a teaspoon or so of tamarind juice to brighten up the flavours. Keep warm while you make the omelette.
Beat 2 eggs with fish sauce well (no gloopy)
In a large (12-inch) frying pan and oil and once the pan is hot, add the eggs and tilt the pan until the entire surface of the pan is coated evenly. Reduce heat to low and let the egg cook until the top is dry and the bottom has a light golden brown colour.
Put most of the filling in the middle of the omelette, reserving about 2 Tbsp, and fold the edges over on 4 sides, creating a square package.
To flip the omelette onto a serving plate: Place the serving plate upside down on top of the omelette and, holding the serving plate securely, quickly flip the pan (or plate, if you’ve moved the omelette to a plate).
To serve: Score an “X” on top of the egg with a knife, open up the flaps and add the reserved filling on top to give it some extra height (you may need to push the filling around a bit to get a nice mound). Close the flaps (or leave them open) and garnish with some cilantro sprigs and finely julienned red bell pepper. Serve with jasmine rice.