Gingery Pork Stuffed Tomatoes

Place a rack in middle of oven and preheat to 400°. Using a serrated knife, slice tops off 8–10 large beefsteak, slicer, or on-the-vine tomatoes; reserve tops. Scoop cores with seeds and pulp out of tomatoes and place in a small bowl; discard fibrous cores, leaving seedy pulp behind. Season inside of each tomato with kosher salt. Arrange in a 13x9" baking dish.

Place 2 large eggs, one 2" piece ginger, peeled, finely grated, 3 garlic cloves, finely grated, 1 lb. ground pork, 1⅓ cups panko, 1 Tbsp. extra-virgin olive oil, 4 scallions, thinly sliced, 1 Tbsp. soy sauce, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ⅓ cup tomato pulp in a large bowl. Using your hands, gently mix to combine, then stuff each tomato with filling. Set reserved tops over. Bake stuffed tomatoes until pork is tender and cooked through (an instant-read thermometer inserted into the center should register at least 160°), 42–47 minutes.

Meanwhile, mix 1 Tbsp. chili crisp, 1 Tbsp. unseasoned rice vinegar, 1 tsp. toasted sesame oil, and remaining 2 Tbsp. soy sauce in a small bowl. Set sauce aside.

Serve baked tomatoes with steamed jasmine rice, drizzled with sauce and topped with more scallions.