Menu Enter a recipe name, ingredient, keyword...

Pan-Seared Tomatoes Stuffed With Pork

By

Vietnam was a French colony for about 100 years. During that time, French and Vietnamese cuisine blended, resulting in some fabulous dishes.

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • 1 slice white bread
  • 4 slightly underripe tomatoes, each about 3 inches in diameter
  • 1 lb ground pork
  • 1/2 small yellow onion, minced
  • 1 clove garlic, minced
  • 2 tsp fish sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp canola or other neutral oil
  • (Alternatively, you can also use the uncooked meat mixture from the Vietnamese Meatballs recipe.)

Details

Servings 4

Preparation

Step 1

Trim off the crust from the bread, put the bread in a small bowl, and cover with water. While the bread softens, prepare the tomatoes for stuffing. Halve each tomato crosswise. Seed the tomato halves, then use a teaspoon to remove the meaty insides to create a tomato cup. Do your best not to carve out too much, but if you happen to make a small hole, no worries. It still tastes great.

To make the stuffing, drain the bread and squeeze firmly to extract excess liquid. Shred the bread with your fingers. In a bowl, combine the bread, pork, onion, garlic, fish sauce, salt, and pepper. Mix thoroughly with a fork and then divide into 8 roughly equal portions. Blot the insides of each tomato cup with a paper towel to remove excess moisture. Stuff each tomato cup, pressing gently to ensure that the stuffing reaches all the crevices. Mound the stuffing a bit, if necessary.

In a deep, 12” skillet, heat the oil over medium-high heat. Place each tomato cup, skin side down, in the skillet. Cover with a lid or a piece of aluminum foil and cook for 5 minutes to brown the tomatoes and begin cooking the filling.

Uncover the skillet and be ready for a little drama. Using tongs or two spatulas, carefully turn each cup over, stuffing side down. (There will be a dark brown or even black circle on the bottom of the tomato. It’s okay if the skin breaks.) Lower the heat to medium and cook, uncovered, for 10-12 minutes; use a splatter guard if needed. After 5 minutes, check the stuffing side to see if it is browning too quickly, reducing the heat if necessary. You want a gentle sizzle. When the tomatoes show signs of collapse and there is some wrinkling in the skin, they are done, or nearly so. (The meat will feel firm.)

Use a spatula to transfer the cups to a platter, placing them stuffing –side up. The diners may use their knives to break each cup into smaller manageable pieces for easy eating. Serve with hot rice.

You'll also love

Review this recipe

Mini Bacon Cheeseburger Sliders Roast Pork Sandwiches - {Pan Con Lechon}