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1
Trim off the crust from the bread, put the bread in a small bowl, and cover with water.
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2
While the bread softens, prepare the tomatoes for stuffing.
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3
Halve each tomato crosswise.
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4
Seed the tomato halves (see page 152), then use a teaspoon to remove the meaty insides to create a tomato cup; remember to be gentle near the stem.
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5
Reserve the insides for another use, such as Tomato Egg Drop Soup (page 59).
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6
To make the stuffing, drain the bread and squeeze firmly to extract excess liquid.
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7
In a bowl, combine the bread, pork, onion, garlic, fish sauce, salt, and pepper.
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8
Mix thoroughly with a fork and then divide into 8 roughly equal portions.
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9
Blot the inside of each tomato cup with a paper towel to remove excess moisture.
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10
Stuff each tomato cup, pressing gently to ensure that the stuffing reaches all the crevices.
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11
Mound the stuffing a bit, if necessary.
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12
In a 12-inch skillet, heat the oil over medium-high heat.
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13
Place each tomato cup, skin side down, in the skillet.
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14
Cover with a lid or piece of aluminum foil and cook for 5 minutes to brown the tomatoes and begin cooking the filling.
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15
Uncover the skillet and be ready for a little drama.
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16
Using 2 spatulas, carefully turn each cup over, stuffing side down.
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17
(Expect a dark brown circle in the center of the tomato where it was frying.
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18
Its okay if the skin breaks.)
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19
Lower the heat to medium and cook, uncovered, for 10 to 12 minutes; use a splatter guard, if needed.
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20
After 5 minutes, check the stuffing side to see if it is browning too quickly, lowering the flame if necessary.
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21
You want a gentle sizzle.
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22
When the tomatoes show signs of collapse and there is some wrinkling in the skin, they are done.
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23
Use a spatula to transfer the cups to a platter, placing them stuffing side down for an attractive presentation, then serve.
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24
Advise diners to use a spoon or knife to break each cup into smaller manageable pieces for easy eating.
