Pork Dumpling Baked Tomatoes
adapted from Bon Appetit
The tomatoes are stuffed with a gingery pork mixture that tastes similar to the filling in potstickers or gyoza. Don't skip the chili crisp mixture. It makes the dish.
If you have a grapefruit spoon, one with a serrated edge, makes it much easier to scoop out the tomatoes.
Chili crisp is a condiment made from fried chili peppers and other aromatics infused in oil, often with added crunchy bits such as fried garlic or shallotsand is known for its combination of heat, umami, and satisfying crunch. I have tried a couple of different brands and prefer the Fly By Jin brand™.
Makes 2 servings 2 WW pts. / serving
2 large beefsteak tomatoes
pinch of Kosher salt
1/2 large, beaten egg
1 1/2 tsp. grated ginger
1 garlic clove, finely grated
1/4 lb. lean ground pork
1/3 cup panko
1 tsp. olive oil
1 scallion, thinly sliced
1 1/2 Tbsp. soy sauce, divided
1 tsp. chili crisp
1 tsp. unseasoned rice vinegar
1/3 tsp. toasted sesame oil
- Preheat an oven to 400°.
- Using a serrated knife, slice tops off the tomatoes; Reserve tops.
- Scoop cores with seeds and pulp out of tomatoes and place in a small bowl; Discard fibrous cores, reserving the seedy pulp.
- Season inside of each tomato with kosher salt; Arrange in a small baking dish.
- Combine the egg, ginger, garlic, ground pork, olive oil, scallions, 1/2 Tbsp, soy sauce, salt, and 2 Tbsp. + 2 tsp. tomato pulp in a large bowl.
- Using your hands, gently mix to combine, then stuff each tomato with filling. Set reserved tops over the filling.
- Bake stuffed tomatoes in the preheated oven until pork is tender and cooked through (an instant-read thermometer inserted into the center should register at least 160°), about 45 minutes.
- Meanwhile, mix the chili crisp, rice vinegar, 1 tsp. toasted sesame oil, and remaining 1 Tbsp. soy sauce in a small bowl. Set sauce aside.
- Serve baked tomatoes drizzled with the chili crisp mixture.
Enjoy!
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