Cambodian Stuffed Tomatoes

• 10 Yellow Or Light Red Tomatoes, The Less Ripe The Better!
• 1 pound Ground Pork(pork Ground From A Loin Is Recommended)
• 2 Tablespoons Oyster Sauce
• 2 Tablespoons Soy Sauce
• 1/2 teaspoons Seasoning Salt Or Chicken Bouillon
• 1 Tablespoon Minced Garlic
• 2 Tablespoons Freshly Minced Saw Leaf Or Cilantro
• 1/2 teaspoons Salt
• 3 Tablespoons Cooking Oil

1. Cut tomatoes in half and remove all of the pulp.
2. Turn them cut side down on a paper towel and let them drain.
3. In a medium sized bowl combine pork with all of the seasonings (all of the remaining ingredients except the oil) and mix with your hands until all seasonings are thoroughly incorporated.
4. Now, stuff each tomato half with about 1 tablespoon of the pork mixture.
5. Press it in so the top is flat.
6. Set aside.
7. Then, add 3 tablespoons oil to a large skillet and heat on medium-low heat.
8. Place stuffed tomatoes open-side down into pan and cook for about 15 minutes or until tomatoes have softened a little.
9. Then, flip onto the other side and continue cooking an additional 10 minutes.
10. Do not cook them too fast because the pork will not be cooked thoroughly.
11. Both sides of the tomatoes need to be heated to thoroughly cook the pork.
12. When done remove them to a plate and serve.
13. Makes 20 stuffed tomatoes.

red tomatoes, is, oyster sauce, soy sauce, salt, garlic, freshly minced saw leaf, salt, cooking oil

Taken from tastykitchen.com/recipes/main-courses/cambodian-stuffed-tomatoes/ (may not work)