Hmong Stuffed Tomatoes with Ground Pork and Shrimp Recipe
For (6) stuffed tomatoes, you’ll need:
- 1/4 lb. ground pork
- About 1 dozen shrimp, peeled and devein
- 1 small handful, about 1/3 cup dried, bean thread vermicelli, soaked and cut up
- 1 small handful, about 1/3 cup dried, Nam Meo (Tree/Wood Ear Fungus/Mushroom), whole or pre-sliced…soaked and cut up if using whole fungus mushroom
- 4 green onions, sliced
- 1 tsp fish sauce
- 1/2 tsp salt
- 1/2 tsp ground black pepper
For the sauce, you’ll need:
- Leftover tomato bottoms/tops and insides
- 1 tbsp of Hoisin, and Oyster Sauces, sugar and fish sauce. Add green or white onions to the sauce, with minced garlic or garlic powder.
- Optional: 1 tsp of chili paste
Of course, you’ll need to choose some very pretty tomatoes.
- Soak a small handful, about 1/3 cup, each dried bean thread vermicelli and tree ear fungus in hot water to soften.
- Peel about 1 dozen shrimp.
- Slice about 4 scallions. Puree the shrimp with the green onions in a food processor until finely minced. Dump into a bowl.
- When the bean thread vermicelli and tree ear fungus have sufficiently softened, drain them, and cut them into 1- or 2-inch pieces. Add them to the bowl too.
- Add 1/4 lb ground pork.
- Add 1 tsp fish sauce, 1/2 tsp salt, 1/2 tsp ground black pepper.
- Mix thoroughly and set aside.
- Slice off the tops and hollow them out. Or slice off the bottoms, keeping the stems for presentation. Use a teaspoon to scoop out the insides. Reserve the tomato insides to make the sauce. Also dice the leftover pieces of tomato and add that to the sauce mixture.
- Stuff the tomatoes. Do not over stuff them or they will not cook thoroughly. If you have leftover filling, you can roll them into meatballs and cook them too.
- Meanwhile, add the diced leftover tomato slices from cutting the bottoms out and the tomato insides to a small saucepan. Add 1/2 cup water and 1 tbsp each of oyster and hoisin, with 1 tsp chili paste, sugar, fish sauce, minced garlic or garlic powder, green or big onions and let the mixture simmer on medium heat. The mixture should start thickening.
- Drizzle a bit of oil into a pan and pan-fry the tomatoes meat side down first until the meat is caramelized and brown, then pan fry the bottom of the tomatoes until the skins and meaty bottoms are golden and slightly charred. Do this once per bottoms/tops so the tomatoes don’t break.
- Remove the tomatoes onto a plate and drizzle the sauce over the top.
- Serve with rice.