1, Peel the jackfruit with an oiled knife and remove all of the thick outer rind, leaving the inner flesh and seeds. Cut the jackfruit into a few large pieces. Boil the jackfruit pieces for about 5 minutes until tender. Remove and set aside to cool, then cut the jackfruit into thin slices. If using lily buds, remove and discard the hard ends and knot each bud in the middle, then blanch in a pot of boiling water for 30 seconds. If using cabbage, cut into thin slices and blanch in the same manner.
2, Heat the oil in a wok or skillet over medium heat and stir-fry the garlic until golden brown and fragrant, 1 to 2 minutes. Add the shrimp and pork slices, and stir-fry until the shrimp turn pink, 2 to 3 minutes. Season with the sugar, salt and pepper, then add the jackfruit slices, lily buds or cabbage slices and mix well. Finally stir in the polygonum leaves and 1/2 of the sesame seeds, and remove from the heat. Transfer to a serving platter.
3, Sprinkle the remaining sesame seeds over the salad and serve hot with sesame seed rice crackers (if using).