In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
Add pork and cook, stirring occasionally, until lightly browned.
Add shrimp and cook just until the color changes to pink.
Add shrimp paste and cook, stirring regularly, for about 1 to 2 minutes.
Add coconut milk. Simmer for about 3 to 5 minutes until slightly thickened and reduced.
Add jackfruit and cook for about 3 to 5 minutes.
Add kalabasa and cook until tender but not falling apart.
Add green beans and eggplant and continue to cook until vegetables are tender and sauce is thickened.
Season with salt and pepper to taste. Serve hot.
Video
Notes
If using fresh jackfruit, increase coconut milk to 4 cups and cook longer as the vegetable takes a few more minutes to cook than when canned or frozen.