Pan-Fried Stuffed Tomatoes (Cà Dồn Thịt)
These pan-fried tomatoes, stuffed with a simple ground pork filling, are juicy and sweet. They are best served hot with rice.
Ingredients
- 4 tomatoes around 350 g in total
- 200 g ground pork
- 2 shallots minced
- 1 tsp fish sauce
- 1 tsp sugar
- ½ tsp salt
- Freshly ground black pepper to taste
- 2 tbsp oil for frying
Instructions
- Split the tomatoes crosswise and remove the seeds. Pat dry with paper towel.
- In a small bowl, combine the remaining ingredients and let rest for 30 minutes.
- When ready, use a small spoon to stuff the meat in every nook and cranny of the tomato halves and press firmly.
- In a skillet or pan, heat 2 tbsp of oil on medium-high heat. Once the oil is hot, add the tomatoes (meat side down) and press them onto the skillet surface. Cover and turn the heat to medium. Cook for about 5-7 minutes.
- When the meat develops a golden-brown color, remove the lid and flip the tomatoes. Continue to cook for about 5 more minutes.
- Remove the tomatoes from the skillet and serve hot with rice.