Ground Pork Stuffed Tomatoes

We like ground pork stuffed tomatoes with all the trimmings. The dish is quite healthy and easy to make in a short time. This is my mom’s recipe since I was little.

  • 3 lbs of lean ground pork, 1 tray of wood ear mushroom, 3 packages of mung bean, half of an onion (my son doesn’t like onion), big tomatoes so we could stuff more meat in each. Tomato sauce or V8, chopped tomatoes for sauce, salt, fresh ground pepper, msg, sugar, garlic powder and some zinfandel sweet wine for sauce flavor.
  • Steam wood ear mushroom in a pan with boiling water for about 2 minutes. Soak mung bean in cold water for about 5 minutes. 
  • Make sure to mix meat, onions, mushrooms, mung been well with salt, garlic powder, msg, fresh ground pepper for great taste, not too salty or flat.
  • To stuff the halves tomato real tight using the spoon to round the edge and pressed down.
  • To make the meat balls, also use a deep spoon and press down the meat tightly or it will break in pieces. After the molding is done, just flip the spoon over the frying pan, it will fall down nicely.
  • Fry both side with vegetable oil, make sure they’re brown and smell good, don’t over fry them, flip them carefully with flat spoon or spatula.
  • Place the fried meat into the big pan, 1 can of tomato sauce and all the chopped tomatoes, put low heat. Use the empty can to put some water, chicken powder or chicken broth whichever easier for you. Put 2 spoons of sugar, mixed them up and pour over the pan. When the sauce start to bubble, taste the sauce and add more water, salt and sugar to have a sweet, sour taste, the flavor will go into the meat also.
  • Simmer with the lid on, low heat, add more water if needed for 30 minutes. Eat with steam rice is perfect.

 

 

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