Name: Ribs and Jackfruit Curry with Tomato
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Southeast Asian
Ingredients: 0.5 oz dried red chilies; 6 cloves garlic; 0.5 cup chopped shallots; 2 to 3 teaspoons fermented shrimp paste; 1 cup halved cherry tomatoes; 4 cups water; 1 lb pork spare ribs, cut Asian style; 1 to 2 tablespoon fish sauce; 1 can young green jackfruit in brine, drained (300g or 10.5 oz); 20 wild betel leaves or another leafy green, cut into 1-inch strips; 1 cup Cha om climbing wattle (optional); Jasmine rice (for serving)

Description

A hearty and comforting dish that combines tender pork ribs with sweet jackfruit and a tangy tomato base, perfect for family gatherings.

Ingredients

Scale

0.5 oz dried red chilies
6 cloves garlic
0.5 cup chopped shallots
2 to 3 teaspoons fermented shrimp paste
1 cup halved cherry tomatoes
4 cups water
1 lb pork spare ribs, cut Asian style
1 to 2 tablespoon fish sauce
1 can young green jackfruit in brine, drained (300g or 10.5 oz)
20 wild betel leaves or another leafy green, cut into 1-inch strips
1 cup Cha om climbing wattle (optional)
Jasmine rice (for serving)

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Instructions

Add the ribs to a large pot and pour in the water, adding 1 tablespoon of fish sauce. Bring to a simmer over high heat, then lower the heat, maintaining that gentle simmer.
Drain and rinse the jackfruit, cutting it into small, bite-sized pieces before adding them to the pot.
In a mortar and pestle, grind the dried chilies into a powder. Next, pound together the garlic and shallots until they form a rough paste. Add the ground chilies and shrimp paste, continuing to pound until well combined.
Skim off any scum from the broth, then introduce the curry paste, stirring well. Let it simmer on low for about 45 minutes to 1 hour, or until the pork is fork-tender.
When the ribs are ready, add the greens and cherry tomatoes, cooking for just 1–2 minutes to wilt the greens and soften the tomatoes.
Taste the curry and season with more fish sauce or shrimp paste if necessary; if it feels too salty, a dash of sugar can help balance it out.
Serve this delicious curry over jasmine rice, allowing the rice to soak up all those beautiful saucy flavors.

Notes

Leftover curry can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. Prepare the curry paste in advance to save time.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southeast Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 22g
Cholesterol: 80mg