Heat the oil in a skillet. Saute garlic and onion until the onion softens.
Add the jackfruit and cook for 3 to 5 minutes.
Stir in the fish flakes and cook for 1 minute.
Add the ground black pepper, chili peppers, and coconut milk. Bring to a boil.
Stir in the vinegar and shrimp paste.
Cover and cook over medium heat for 15 minutes. Stir occasionally.
Add the malunggay leaves. Cook for another 5 to 10 minutes.
Taste. If it needs something, add a little salt. Stir.
Place in a serving bowl. Serve while hot!!