Growing Chefs! Ontario Vietnamese Pork Stuffed Tomatoes
Vietnamese Pork Stuffed Tomatoes
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Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
In a small bowl, combine the wood ear mushrooms with equal parts of hot water and let soak for 10 minutes. Drain the mushrooms well and roughly chop them.
Remove the tip of the shallot and cut in half lengthwise. Peel the outer skin then mince finely.
Slice the green onion very thinly, using both the white and green part and only removing the root tip.
Mince the garlic finely using a chef’s knife, or alternatively a rasp.
In a bowl, combine the ground pork, mushrooms, green onion, 1 shallot minced, 2 cloves of garlic, 1 teaspoon of sugar, salt and pepper. Mix well and let sit in the refrigerator for 30 minutes.
Cut 12 tomatoes in half crosswise. Use a spoon to scoop out the pith and seeds into a bowl. Place the scooped tomatoes onto a sheet pan lined with a paper towel to drain off any excess liquid.
Roughly chop the remaining two tomatoes with the pulp and seeds and combine into a bowl.
Use a spoon to scoop the pork mixture and fill the tomato halves, pressing in the filling gently.
Get Cooking!
In a large frying pan over medium heat, add 2 tablespoons of grapeseed oil and allow to preheat for a minute. Place the tomatoes meat side down and allow to sear, without moving, for 4 – 5 minutes until beginning to brown. Using an offset pallet knife or thin spatula, carefully remove the tomatoes from the pan and flip them out onto a baking sheet lined with parchment.
Return the pan to medium heat and add the remaining 2 tablespoons of grapeseed oil. Add the remaining minced shallot and garlic and cook for 1 to 2 minutes until fragrant. Add the chopped tomato and innards, ½ cup water, fish sauce, and 2 teaspoons of sugar and bring to a boil.
Turn heat to low and return the stuffed tomatoes back to the pan, meat side up. Simmer, partially covered, while spooning the tomato sauce over the pork stuffing until the pork filling is fully cooked to an internal temperature of 165°F, roughly 8 to 10 minutes. Transfer the stuffed tomatoes onto a serving platter. The sauce should be glossy and slightly thickened, if needed turn the heat to high and allow to simmer a few more minutes until desired consistency is reached. Spoon the sauce over the tomatoes, top with chopped cilantro leaves and serve over steamed jasmine rice.
Growing Chefs! Ontario Recipe
Vietnamese Pork Stuffed Tomatoes
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
In a small bowl, combine the wood ear mushrooms with equal parts of hot water and let soak for 10 minutes. Drain the mushrooms well and roughly chop them.
Remove the tip of the shallot and cut in half lengthwise. Peel the outer skin then mince finely.
Slice the green onion very thinly, using both the white and green part and only removing the root tip.
Mince the garlic finely using a chef’s knife, or alternatively a rasp.
In a bowl, combine the ground pork, mushrooms, green onion, 1 shallot minced, 2 cloves of garlic, 1 teaspoon of sugar, salt and pepper. Mix well and let sit in the refrigerator for 30 minutes.
Cut 12 tomatoes in half crosswise. Use a spoon to scoop out the pith and seeds into a bowl. Place the scooped tomatoes onto a sheet pan lined with a paper towel to drain off any excess liquid.
Roughly chop the remaining two tomatoes with the pulp and seeds and combine into a bowl.
Use a spoon to scoop the pork mixture and fill the tomato halves, pressing in the filling gently.
Get Cooking!
In a large frying pan over medium heat, add 2 tablespoons of grapeseed oil and allow to preheat for a minute. Place the tomatoes meat side down and allow to sear, without moving, for 4 – 5 minutes until beginning to brown. Using an offset pallet knife or thin spatula, carefully remove the tomatoes from the pan and flip them out onto a baking sheet lined with parchment.
Return the pan to medium heat and add the remaining 2 tablespoons of grapeseed oil. Add the remaining minced shallot and garlic and cook for 1 to 2 minutes until fragrant. Add the chopped tomato and innards, ½ cup water, fish sauce, and 2 teaspoons of sugar and bring to a boil.
Turn heat to low and return the stuffed tomatoes back to the pan, meat side up. Simmer, partially covered, while spooning the tomato sauce over the pork stuffing until the pork filling is fully cooked to an internal temperature of 165°F, roughly 8 to 10 minutes. Transfer the stuffed tomatoes onto a serving platter. The sauce should be glossy and slightly thickened, if needed turn the heat to high and allow to simmer a few more minutes until desired consistency is reached. Spoon the sauce over the tomatoes, top with chopped cilantro leaves and serve over steamed jasmine rice.