Tam Khanun

1. 1

   Prepare the pork belly

   Separate the pork belly fat from the meat by cutting horizontally. Cube the fattier portion into ½-inch pieces for rendering. Coarsely chop the meatier section for stir-frying.

   5m

   Tips:

   • • The fatty pieces will render down to create crispy pork fat
   • • Keep the lean and fatty portions separate for now
2. 2

   Render the pork fat

   Heat a wok over medium heat with 1 tablespoon oil and the pork fat cubes. Cook for 10-12 minutes, stirring occasionally, until the cubes become crispy and golden. Transfer the crispy pork fat cubes to a bowl and reserve the grease separately in another container.

   12m

   Tips:

   • • Don't rush this step - properly rendered pork fat adds incredible flavor
   • • The fat should be crispy and golden, not burnt
   • • Reserve at least 2 tablespoons of the rendered grease for cooking
3. 3

   Toast the chilies

   In the same wok (wipe clean if needed), dry roast the dried chilies over medium heat for about 5 minutes until they become fragrant, slightly darkened, and brittle. Be careful not to burn them.

   5m

   Tips:

   • • Watch carefully - chilies can burn quickly
   • • The chilies should smell fragrant and toasty
   • • Open a window or turn on ventilation as the fumes can be strong
4. 4

   Make the aromatic paste

   Using a large mortar and pestle, pound the toasted chilies with salt into a coarse powder. Add the ginger slices and pound into a coarse paste. Next, add the garlic cloves and pound until incorporated. Add the shallots and continue pounding until everything forms a rough paste. Finally, add the shrimp paste and grind to emulsify all ingredients together.

   10m

   Tips:

   • • Work in the order listed - this helps build the paste properly
   • • Don't make it too smooth - some texture is good
   • • The shrimp paste helps bind everything together
   • • If you don't have a mortar large enough, you can use a food processor, but pulse carefully to maintain texture
5. 5

   Pound the jackfruit

   Add the drained jackfruit to the mortar with the aromatic paste. Pound and grind until the jackfruit is fully combined with the seasonings. The fruit should remain slightly coarse and stringy, with the cores and seeds staying fairly intact - don't over-pound into mush.

   5m

   Tips:

   • • The jackfruit should be broken down but still have texture
   • • This is what gives the dish its characteristic appearance
   • • If using canned jackfruit, it's already tender so pound gently
6. 6

   Stir-fry the base

   Return 2 tablespoons of the reserved pork grease to the wok over medium-low heat. Add the shallots and stir-fry for 30 seconds until fragrant. Add the chopped pork (the lean portion) and sugar if using. Stir and cook until the pork is just cooked through, about 5 minutes.

   6m

   Tips:

   • • Medium-low heat prevents burning
   • • The pork should be cooked but not tough
   • • Sugar is optional but adds nice balance
7. 7

   Combine and finish

   Add the pounded jackfruit mixture to the wok. Stir and press the mixture against the sides of the wok, combining everything well for about 5 minutes. The jackfruit should absorb the flavors and become slightly caramelized. Stir in the crispy pork fat cubes, thinly sliced kaffir lime leaves, and fish sauce. Mix well and taste - it should be bright and salty, slightly spicy, and fragrant from the garlic and lime leaves. Adjust seasoning as needed.

   6m

   Tips:

   • • Don't skip pressing the mixture - this helps develop flavor
   • • The dish should have bold, punchy flavors
   • • Add tomato wedges in this step if using
   • • Adjust fish sauce to your taste
8. 8

   Garnish and serve

   Transfer the tam khanun to a serving dish. Garnish with coarsely chopped cilantro and green onion. Optionally, squeeze fresh lime juice over the top. Serve at room temperature with Thai sticky rice as part of a Northern Thai meal.

   2m

   Tips:

   • • This dish is best served at room temperature, not hot
   • • Sticky rice is essential for scooping and balancing flavors
   • • Can be made ahead and served later - flavors develop over time

• •If cooking outside Southeast Asia, canned young jackfruit in brine works excellently and doesn't need additional boiling
• •Always use young (unripe) jackfruit, not ripe sweet jackfruit - it should be pale and firm
• •A large, sturdy mortar and pestle is essential for authentic texture - the pounding process is key
• •Adjust the number of chilies based on your spice tolerance - Northern Thai food can be quite spicy
• •The dish should taste bold and punchy - don't be shy with fish sauce and seasonings
• •Make extra - this keeps well and can be enjoyed the next day at room temperature
• •The rendered pork fat is crucial for authentic flavor, but vegetable oil can substitute if needed
• •Fresh kaffir lime leaves make a huge difference - substitute with lime zest only if absolutely necessary

• •
  Thai sticky rice (khao niao) - absolutely essential
• •
  Fresh vegetables like cucumber, cabbage, and long beans
• •
  Nam prik noom (Northern Thai green chili dip)
• •
  Larb moo (Northern Thai minced pork salad)
• •
  Sai oua (Northern Thai herb sausage)
• •
  Kaeng hang lay (Northern Thai pork curry)
• •
  Fresh herbs: mint, cilantro, Thai basil
• •
  Cold beer or Thai iced tea to balance the spice

Tam Khanun is one of the most common and beloved dishes in Northern Thailand, particularly in Chiang Mai province. The dish reflects the Northern Thai culinary philosophy of balance and harmony, combining bold flavors with subtle textures. Jackfruit has been grown in Thailand for centuries, and Northern Thai cooks developed this ingenious way to use young, unripe jackfruit before it ripens. The pounding technique (tam) is central to Northern Thai cooking, similar to the more famous som tam (papaya salad) but with distinct Northern characteristics. Traditionally, tam khanun is enjoyed at family gatherings, local festivals, and celebrations, often served as part of a larger Northern Thai feast. The dish showcases the region's love for sticky rice, bold seasonings, and the use of local, seasonal ingredients. Each family has their own variation, passed down through generations, making it a deeply personal dish that varies from household to household across Northern Thailand.

For authentic tam khanun, the pounding technique is crucial - using a mortar and pestle creates the proper texture that cannot be replicated with modern tools. The jackfruit should maintain some texture and stringiness, not be mashed into a paste. Authentic versions always include shrimp paste (kapi) for umami depth and kaffir lime leaves for aromatic fragrance. The dish is characterized by Northern Thai flavors: less sweet than Central Thai food, with emphasis on savory, salty, and spicy notes. Serving at room temperature rather than hot is traditional. Fatty pork belly with crispy rendered fat is preferred over lean pork - the fat carries flavor and provides richness. Fresh young jackfruit is ideal, but quality canned jackfruit in brine is an acceptable substitute used even in Thailand. The dish should be served with sticky rice, never jasmine rice, as sticky rice is the staple of Northern Thailand. Regional variations exist even within Northern Thailand, with some areas adding tomatoes, peanuts, or pork rinds, all of which are considered authentic interpretations.