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Ribs and Jackfruit Curry with Tomato

A comforting curry combining tender pork spare ribs and young jackfruit in a fragrant tomato-based sauce, perfect for family gatherings and cozy dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1 lb pork spare ribs, cut Asian style Look for ribs with a good amount of meat.
  • 1 can young green jackfruit in brine (20 ounces, drained weight 300g) Ensure it's young green jackfruit, not sweet.
  • 4 cups water
  • 20 pieces wild betel leaves or other leafy green, cut in 1-inch strips Can substitute with spinach.
  • 1 cup Cha om climbing wattle (optional) Highly recommended for authentic flavor.
  • 1 cup halved cherry tomatoes
Spices and Paste
  • 0.5 oz dried red chilies Adjust amount for desired spiciness.
  • 6 cloves garlic, peeled
  • 0.5 cup chopped shallots
  • 2-3 teaspoons fermented shrimp paste Can substitute with soy sauce for a vegetarian option.
Seasoning
  • 1-2 tablespoons fish sauce Adjust to taste.

Method
 

Preparation
  1. In a large pot, add the pork spare ribs, 4 cups of water, and 1 tablespoon of fish sauce. Bring to a simmer over high heat, then reduce to maintain a gentle simmer.
  2. Drain and rinse the young green jackfruit. Cut it into small, bite-sized pieces, and add to the pot as the ribs simmer.
Making Curry Paste
  1. Grind the dried chilies into a powder using a spice grinder and set aside. In a mortar and pestle, pound the garlic and shallots into a rough paste. Once they feel wet, add the ground chilies and fermented shrimp paste, pounding until well mixed.
Cooking
  1. Skim off any foam from the pot. Introduce the curry paste to the simmering broth and stir well. Allow the flavors to meld until the pork is fork-tender, usually between 45 minutes to 1 hour.
  2. Once the ribs reach tender perfection, fold in the wild betel leaves, Cha om, and halved cherry tomatoes. Cook for just 1 to 2 minutes to wilt the greens and soften the tomatoes.
Final Touches
  1. Taste your curry and adjust the seasoning with additional fish sauce if needed.
  2. Ladle into bowls over a steaming bed of jasmine rice and enjoy this comforting delight!

Notes

For deeper flavor, let the curry sit for a few hours or overnight. Leftovers can be stored in the refrigerator for about 3-4 days and can be frozen for up to 3 months. Avoid overcooking the pork, and switch out veggies as needed.