Smoky Pounded Jackfruit Salad — Tum Khanun
A Northern Lanna pounded young-jackfruit salad-stew of boiled jackfruit pounded with tomatoes, dried chillies, garlic, shallot, shrimp paste, and pork mince, finished with kaffir lime and Thai basil over sticky rice for a smoky regional plate.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Boil 1 cup water in a saucepan over high heat, add 500g jackfruit chunks, boil 15 minutes until fork-tender, drain, pound coarsely in a mortar keeping rough fibres. Toast 12 dried chillies, 16 garlic cloves, 120g shallot halves in a dry pan over medium heat 5 minutes until chillies darken and shallot edges char.
Build
Pound toasted chilli-garlic-shallot with 20g shrimp paste in the mortar 90 seconds until a coarse smoky paste forms. Add 400g halved cherry tomatoes, bruise with light pestle taps until they break down into a chunky base.
Saute
Heat 2 tbsp oil in a pan over medium heat 30 seconds, add 120g ground pork, stir-fry 4 minutes until cooked through and lightly browned. Tip in the smoky tomato-jackfruit paste, stir-fry over medium heat 5 minutes until heated through and flavours meld.
Finish
Kill the heat, fold in 2.7 tbsp fish sauce, 20g palm sugar, 16 kaffir lime leaves thinly sliced, and 20g Thai basil leaves, stirring until combined and plate alongside 300g cooked sticky rice.
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