In a mortar, pound 1⁄4 teaspoon of whole white peppercorns with one clove of garlic very finely with a pestle. (Do not clean the mortar yet)

Mix the ground pork with the peppercorn and garlic mixture and 1⁄2 teaspoon of soy sauce and set aside.

Heat 1 teaspoon of vegetable oil in a pan over medium heat. Then, beat the eggs with the soy sauce.

Fry the eggs in the pan and break them into bite-size pieces with a spatula. Set aside when done.

In the motar, pound 3 cloves of garlic, 1⁄4 teaspoon of whole white peppercorns, and 1 cilantro root very finely.

To a pot add 4 cups of water, the mixture from step 5, carrot, and cabbage and bring to a boil.

With your hand, take about a tablespoon of pork to form into a ball and drop into the soup. Repeat with the rest of the pork.

Use a spoon to discard any unwanted fat on the surface of the soup.

Add the omelette to the soup and toss in the scallions. Season with 1 teaspoon of salt and turn off the heat.

Transfer the soup to 2 bowls and garnish with cilantro leaves before serving.