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Ribs and Jackfruit Curry with Tomato

A flavorful fusion curry featuring tender pork ribs and jackfruit, simmered with aromatic spices and fresh tomatoes, creating a heartwarming comfort dish.
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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: Comfort Food, Fusion
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1 lb pork spare ribs, cut Asian style
  • 0.5 cup chopped shallots
  • 6 cloves garlic
  • 0.5 oz dried red chilies Look for high-quality Thai chilies for authentic heat.
  • 1 cup halved cherry tomatoes Adds freshness to the curry.
  • 4 cups water
  • 2 tablespoons fish sauce One tablespoon for the ribs, adjust to taste later.
  • 1 can young green jackfruit in brine, drained Fresh is great, but canned is easier to find.
  • 20 pieces wild betel leaves, cut in 1-inch strips Substitute with Swiss chard or spinach if needed.
  • 1 cup Cha om (climbing wattle)
For Serving
  • Jasmine rice For serving with the curry.

Method
 

Preparation
  1. Add the ribs to a large pot, add the water and 1 tablespoon of the fish sauce, then bring to a vigorous simmer over high heat.
  2. Once boiling, reduce the heat to maintain a gentle simmer.
  3. Meanwhile, drain and rinse the jackfruit from the can. Cut them into small, bite-sized pieces and add to the simmering broth.
  4. In a spice grinder, grind the dried chilies into a fine powder. Set aside. In a mortar and pestle, pound the garlic and shallots into a rough paste.
  5. Once the mixture feels wet, add the grounded chilies and pound to combine. Toss in the shrimp paste and mix until well integrated.
Cooking
  1. Skim off any scum that rises to the surface of the broth, then stir in the prepared curry paste.
  2. Continue to simmer for about 45 minutes to 1 hour, or until the pork is fork-tender.
  3. Once the ribs are tender, add all the greens and cherry tomatoes to the pot. Let these cook for just 1 to 2 minutes until wilted but vibrant.
Serving
  1. Adjust the seasoning if needed, serve your curry hot over a bed of jasmine rice, and enjoy!

Notes

Leftovers can be stored in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Fresh ingredients elevate this dish; consider making a day ahead for deeper flavors.