Step 1

Add the ribs to a large pot, add the water and 1 tablespoon of the fish sauce and bring to a simmer over high heat, then lower the heat to maintain a simmer.

Step 2

Meanwhile, drain and rinse the jackfruit, cut them into small bite-sized pieces and add them to the pot.

Step 3

While the ribs cooks, make the curry paste. Grind the dried chilies into a powder in a spice grinder; set aside. In a mortar and pestle, pound the garlic and shallots into a rough paste, adding the chilies once the shallots and garlic start to feel wet. Once you have a rough paste, add the shrimp paste and pound to mix. The result does not need to be super fine.

Step 4

Skim off any scum from the broth, then add the curry paste. Stir to mix and continue to simmer until the pork is fork tender; between 45 mins to 1 hour total, depending on the thickness of the meat on the ribs.

Step 5

Once the ribs are tender, add all the greens and tomatoes and let it cook for just 1-2 minutes to wilt the greens and soften the tomatoes. You can add more water if necessary but you don't want too much water here, just enough to keep everything mostly submerged

Step 6

Taste and adjust seasoning with more fish sauce as needed; and if you want a little more umami funk, you can add more shrimp paste too. There should be enough natural sweetness from the tomatoes and the pork, but if you feel like it’s a little one dimensionally salty, you can add a touch of sugar to balance.

Step 7

Serve with jasmine rice. Enjoy!