Northern Thai young jackfruit curry with pork ribs (gaeng khanun)

Cut the spare ribs between the bones into individual ribs; cut the boneless end smaller so the meat is about as thick as the meat around the bones.

Drop the ribs into hot water without waiting for a boil and season the simmering liquid with some fish sauce. The pork takes about an hour to an hour and 15 minutes if chunky, sometimes 45 minutes if not.

Cut down the core of the canned young jackfruit and cut chunky pieces smaller; add all the jackfruit to the pot.

Cut the dry chilies and pour out the seeds to lessen the heat, then grind them in a coffee grinder, letting it settle before opening.

Pound the shallots and garlic in a mortar and pestle; once the shallots give off liquid, add the ground chilies back for friction and pound to a coarse paste. Mix in the shrimp paste.

Stir the curry paste into the pot and simmer about another 45 minutes until the pork is fork tender.

Cut the chrysanthemum greens into bite-sized pieces (stems smaller) and the betel leaves into strips.

Taste and season with more fish sauce.

Add the tomatoes and the greens, topping up with water if too much has evaporated; cook a few minutes until wilted. Taste again.

Serve with rice.