Ingredients
- 6 tomatoes
- 8 ounces pork
- minced
- 4 tablespoons water chestnuts
- chopped
- 2 shallots
- chopped
- 2 garlic cloves
- crushed
- 2 tablespoons fish sauce
- 12 teaspoon black pepper
- 1 tablespoon cornstarch
- 5 tablespoons oil
Instructions
- Cut each tomato into two and scoop out most of the pulp, leaving a firm case.
- Place each half upside down on paper towels to drain.
- Combine all other ingredients and mix well.
- Fill tomato halves with mixture and pat it down firmly.
- Heat oil in skillet and put in tomatoes, stuffed side down.
- Cook over medium heat until the tomatoes are just soft, but not mushy.
- Remove and put on an oven safe plate, stuffed side up.
- Put under broiler for 10 minutes until pork chars a little.
- Serve garnished with a sprig of fresh coriander.
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