On a medium plate lined with paper towels, set ground pork to absorb excess moisture for 5 to 10 minutes.

In a small bowl, soak wood ear mushrooms in hot water until softened, 10 minutes. Drain and squeeze out excess water from mushrooms. Chop mushrooms into small pieces. (You should have about 2 tablespoons chopped mushrooms.)

In a large bowl, combine pork, chopped mushrooms, scallions, 1 tablespoon shallot, half of the garlic, salt, 1 teaspoon sugar, and freshly ground pepper. Mix well with spoon or hands and set aside for 30 minutes.

While the meat mixture sits, with a sharp knife, cut 6 tomatoes in half crosswise. Use a small metal spoon to gently scoop out pulp, seeds, and juice into a bowl. Chop pulp and remaining 1 tomato and add to bowl with seeds and juice. Dry insides of now-empty tomato halves with paper towels.

Use a small metal spoon to scoop pork mixture into tomato halves and press firmly, making sure to get filling into crevices.

In a large nonstick skillet, heat 1 ½ tablespoons oil over medium-high heat until shimmering. Add tomatoes, meat-side down, and sear, without moving, until the meat forms a golden-brown crust, about 5 minutes. Using a thin spatula, carefully remove tomatoes from pan and transfer to a large plate, meat-side up.

Lower heat to medium. Add remaining 1 ½ tablespoons oil and remaining shallot to skillet and cook until softened, about 1 minute. Add remaining garlic and cook until fragrant, about 1 minute. Add tomato pulp, ½ cup water, fish sauce, and remaining 1 tablespoon sugar and bring to a boil over medium-high heat, about 3 minutes.

Turn heat down to medium-low, add tomatoes back to pan, meat-side up. Simmer partially covered, occasionally spooning sauce over the tomatoes with a metal spoon, until pork filling is cooked through and registers at least 140℉ (60℃), 8 to 14 minutes. Tomatoes should be soft but maintain their shape. Use a thin spatula to carefully transfer cooked tomatoes to a serving platter.

Increase heat to medium and cook sauce until glossy and slightly thickened, about 5 minutes. Spoon sauce over tomatoes. Garnish with cilantro and freshly ground pepper, and serve with jasmine rice.