Turn the oven onto 150°C (300°F).

In a flat-bottom wok, heat the vegetable oil and fry the onion on low-medium heat, stirring occasionally, until soft and transparent, then add the garlic and fry until fragrant.

Add the pork mince to the onion and garlic, mashing to break down the clumps of mince, stir to combine well, then turn the heat up, stirring frequently.

Season the pork, onion and garlic mixture with salt, white pepper, ground coriander, and chilli flakes, stir to combine thoroughly, and continue to fry until just-cooked.

Turn the heat down and push the pork mixture to the side of the wok closest to the handle, transfer the chopped mushrooms to the other side of the wok.

Use the handle to tilt the wok just enough so the pork juices flow down to the mushrooms, but the pork mixture stays put, then use a wooden spoon to continually stir and fry the finely chopped mushrooms in the seasoned juices.

When the mushroom are cooked and just starting to brown, set the wok down, combine the mushrooms with the pork mixture, and turn off the heat.

Slice the tops off the tomatoes then carefully scoop out the pulp and seeds so that you don’t break the skin, and transfer the tomatoes to a greased baking pan.

Stir the fresh coriander leaves into the pork mixture and use a teaspoon to stuff the mixture into each of the tomatoes, pushing it down to fill the tomato, then pop the tomato tops onto the tomatoes, and roast in the oven for 30 minutes.

Garnish with more fresh coriander leaves before serving.