Stuffed Tomatoes with Pork Recipe

Stuffed Tomatoes with Pork Recipe

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This is an authentic recipe from our team in Cambodia, featured in our Cambodia Recipe Box. The ingredients labeled with a * below are hard-to-find ingredients that we’ve sourced from Cambodia and are all included in our recipe box which is available for shipping throughout the USA and China. For more information and to purchase online, click here.

This is a homemade favorite in Cambodia, where pre-stuffed tomatoes (and bitter gourd) are sold in the ready-meals section of supermarkets, alongside stir-fries and sour soups. Some families like to serve these up in a clear broth, where the tomatoes come undone and the meatballs float on their own. It’s always served with rice. 

Recipe Notes: 

When choosing tomatoes, large round cooking tomatoes are best. Beefeater is a bad choice because it’s not a cooking tomato and will just turn to a tasteless pulp. Better Boy tomatoes work great as well as firm tomatoes on the vine. 

Serves 4
Prep Time: 10 mins
Cook Time: 30-45 mins
Skill Level: Intermediate

Ingredients

Items marked with a * are included in our Cambodia Recipe Box.

For the tomatoes:

8 tomatoes (see notes) 

250g / 9oz ground pork

1 small onion, finely diced

3 green onion sprigs, finely chopped

4 cloves garlic, finely minced

1cm ginger, finely minced

1 egg

1 Tbsp fish sauce*

1 Tbsp lemongrass powder*

1 Tbsp galangal powder*

2 tsp palm sugar*

Pepper to taste

Pinch of salt

For the sauce:

Tomato hearts, from the 8 tomatoes above

1 tsp sugar

2 tsp fish sauce*

2 tsp rice flour*

Directions

  1. Cut the tops off the tomatoes, and set the tops aside. Cut a coin-sized thin sliver away from the bottom and discard, this is so that the tomatoes will stand upright as they steam. Using a spoon, scoop out the insides of the tomato from the top, and reserve the tomato hearts for the sauce. 
  2. Mix the remaining stuffing ingredients in a bowl until well incorporated; (pork mince, onion, green onion, garlic, ginger, egg, fish sauce, spices, pepper, salt.) You can fry up or microwave a spoonful to see how it will taste, and make any adjustments as necessary if you’d like. 
  3. Section the ground meat into 8 portions. Stuff each tomato, with the meat slightly coming out of the top. Place the tomato heads tops back on the tomatoes.
  4. Steam or bake the tomatoes. Steaming is more traditional, but baking is possible for those who don’t have steamers or the desire to wash more dishes. Steam for 30 minutes or bake for 45 minutes at 170C or 340F. 
  5. For the sauce, blend all the sauce ingredients together. Strain out the seeds, and let simmer at a low heat as the tomatoes are cooking to reduce the sauce. As the sauce cooks, it’s a good time to prepare the rice. 
  6. Once everything is ready, pour the sauce over the tomatoes and serve with rice. If you’re having guests over, pour the sauce at the table, or let them pour it themselves, for *dramatic effect*. Serve with white rice.

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