8ouncesfrozen young green jackfruit, thawed and cut into 1-inch pieces or 1 (20 ounces) can young green jackfruit
1/2medium calabasa, peeled, seeded, and cut into 1-inch cubes
12piecesgreen beans, ends trimmed and cut into halves
2medium eggplant, ends trimmed and cut into 1-inch thickness
salt and pepper to taste
Instructions
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. Bring to a simmer and continue to cook 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.
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.