Crush 1 head of garlic for making fried garlic. Remove most of it, leaving a little in the mortar. Add galangal and dried chilies, and pound until somewhat fine. Then add shallots and fermented soybean, lightly roasted for aroma, and pound until well combined. Set the chili paste aside.

Boil the young jackfruit until tender, about 1 hour. Pound the jackfruit until fine, then add quartered tomatoes and lightly crush them, not too finely.

Fry the garlic until golden and set aside, leaving a little in the pan. Add the ground pork and stir-fry in the garlic oil until cooked. Add the chili paste and stir-fry with the pork until fragrant. Then add the pounded jackfruit and stir-fry to combine. Season with seasoning powder, salt, and fermented fish sauce.

Finally, add kaffir lime leaves, green onions, and cilantro. Serve garnished with fried garlic, pork cracklings or crispy pork skin, fried dried chilies, and fresh vegetables as desired.