Ingredients:
6 tomatoes
8 ounces pork, minced
4 tablespoons water chestnuts, chopped
2 shallots, chopped
2 garlic cloves, crushed
2 tablespoons fish sauce
1/2 teaspoon black pepper
1 tablespoon cornstarch
5 tablespoons oil
Directions:
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.
Servings: 6-10
Time preparation: 20 min.
Time total: 20 min.