Thai Pounded Jackfruit Salad Tam Khanun

Ingredients

• 18 oz. canned unripe jackfruit in brine, drained (1½ cups)
• 7 oz. fatty pork belly, skin removed
• 1 tbsp. vegetable oil
• 4 dried puya chilies, stems removed
• 1⁄2 tsp. kosher salt
• 2-inch piece of ginger (¾ oz.), peeled and sliced ¼-inch-thick against the grain
• 5 medium garlic cloves, peeled (3 Tbsp.)
• 1⁄2 cup shallots, peeled and thinly sliced
• 1 tsp. shrimp paste
• 1⁄2 cup peeled and thinly sliced shallots (½ cup)
• 1 tsp. white sugar (optional)
• 8 kaffir lime leaves, thinly sliced
• 3 tbsp. Thai fish sauce
• 1-2 tbsp. cilantro, coarsely chopped
• 1 medium green onion, coarsely chopped
• Cooked Thai sticky rice, for serving

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