Tam khanun, a dish of unripe jackfruit, boiled until tender, pounded with seasonings, and briefly stir-fried, is one of the most common dishes in Northern Thailand. It is also one of the more diverse: in restaurants, homes, and markets, versions include peanuts, minced pork or pork rinds, tomato, or deep-fried garlic and chile.
While ripe jackfruit—the world’s largest tree fruit—can have a bright flavor and sweetness reminiscent of Juicy Fruit chewing gum, it’s the young jackfruit you want here. These have a subtle richness accentuated by the minced pork and cubes of crispy deep-fried pork fat, and the ginger, garlic, shallots, and julienned kaffir lime leaf. If cooking outside of Southeast Asia, canned young jackfruit works well and needn’t be boiled or peeled.
Adapted from Austin Bush’s book, The Food of Northern Thailand (Clarkson Potter Publishers, 2018)