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Gingery Pork Stuffed Tomatoes
Think of these stuffed tomatoes as pork dumplings, but with tomatoes instead of traditional dumpling wrappers. Serve with rice to make them a meal.
👥 8 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●knife
- ●oven
📝 Preparation Steps
1
Place a rack in middle of oven and preheat to 400°. Using a serrated knife, slice tops off 8–10 large beefsteak, slicer, or on-the-vine tomatoes; reserve tops. Scoop cores with seeds and pulp out of tomatoes and place in a small bowl; discard fibrous cores, leaving seedy pulp behind. Season inside of each tomato with kosher salt. Arrange in a 13x9" baking dish.
–10 large beefsteak, slicer, or on-the-vine tomatoes8
2
Place 2 large eggs, one 2" piece ginger, peeled, finely grated, 3 garlic cloves, finely grated, 1 lb. ground pork, 1⅓ cups panko, 1 Tbsp. extra-virgin olive oil, 4 scallions, thinly sliced, 1 Tbsp. soy sauce, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ⅓ cup tomato pulp in a large bowl. Using your hands, gently mix to combine, then stuff each tomato with filling. Set reserved tops over. Bake stuffed tomatoes until pork is tender and cooked through (an instant-read thermometer inserted into the center should register at least 160°), 42–⏱️ 47 minutes.
large eggs22" piece ginger, peeled, finely grated1. ground pork1 lb⅓ cups panko1. extra-virgin olive oil1 Tbsp. soy sauce, divided3 Tbsp
3
Meanwhile, mix 1 Tbsp. chili crisp, 1 Tbsp. unseasoned rice vinegar, 1 tsp. toasted sesame oil, and remaining 2 Tbsp. soy sauce in a small bowl. Set sauce aside.
. chili crisp1 Tbsp. unseasoned rice vinegar1 Tbsp. toasted sesame oil1 tsp. soy sauce, divided3 Tbsp
4
Serve baked tomatoes with steamed jasmine rice, drizzled with sauce and topped with more scallions.
Steamed jasmine rice (for serving)
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