Young Jackfruit with Pork Ribs

This curry comes from Chiang Mai in northern Thailand, where jackfruit is extremely popular. Alternative combinations include chicken with bamboo shoots, guinea fowl with pumpkin, and freshwater fish with banana blossoms.

The recipe below uses green jackfruit, which is more of a vegetable than a fruit; when unripe, it is starchy and juicy.

First, cook the paste. Bring water or clear soup to a boil. Season with salt and sugar.

Rinse the pork ribs and add them to the saucepan. Simmer until almost done – about 20 minutes – skimming constantly.

Meanwhile, remove skin from jackfruit and clean. Cut into 2-cm cubes and place in water soured with lime juice.

Melt 2 tbsp. paste in the clear soup, add jackfruit and tomatoes and gently toss until cooked. Finally, add “betel” leaves and cha-om to taste. Taste: it should be salty, aromatic, herbaceous and slightly sour from the tomatoes.

As side dishes:

– steamed crayfish tails

– cured crayfish tails

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