There is Hanun

Ingredients:

• 30 g of rendered pork fat
• 1 tbsp crushed fresh garlic
• 60 g fresh minced pork
• 1 tbsp kaeng aum curry paste
• 125 g young jackfruit, boiled
• 0.5 tsp salt
• 0.5 cups cherry tomatoes, halved
• 15 ml fish sauce
• 1 tsp thinly sliced ​​lime leaves
• 4 tbsp mixed herbs (cilantro, chives and/or eryngium)
• 1 tbsp fried garlic
• 15 grams of khep muu
• 3 roasted prik kaliang peppers
• Special equipment: large mortar and pestle

Preparation:

1. Heat the pork fat in a frying pan over medium heat. Once hot, add the garlic, pork, and curry paste. Reduce the heat to low and cook, stirring occasionally and breaking up any clumps, for about 5 minutes, until fragrant.
2. While cooking, do the following: crush the jackfruit with salt in a large mortar and pestle until it breaks into pieces. Add the tomatoes, fish sauce, and lime leaf and process until you have a chunky paste. Add to the pan. Cook for about 2 minutes to allow the flavors to meld.
3. Taste: the flavor should be rich, slightly salty, and slightly tart from the tomatoes. Add 2 tablespoons of the mixed herbs and toss. Mound the mixture onto a plate. Top with the remaining herbs, fried garlic, haep moo, and pepper.
   
   Note
   
   Fried pork rinds, or Khaep Moo, are a popular Thai fast food. Street vendors prepare this hearty snack from cured or dried pork skin. The skin retains some fat, and the curing process helps it achieve its characteristic fluffy and crispy texture. Spoon or crumble.
   
   To boil jackfruit, remove it from the can, rinse it, and place it in boiling water for 10 minutes. Drain the water, place the jackfruit on a baking sheet, and let it cool.