Pour 4 quarts water in a pressure cooker. Add the pork hock. Boil for 15 minutes. Remove the pork hock and place in a bowl. Discard the water.
Pour clean water on the same pressure cooker. Let boil.
Add whole peppercorn, dried bay leaves, and put the pork hock back into the pressure cooker.
Cover and pressure cook for 25 minutes.
Remove the pressure and open the pressure cooker. Take the tender pork hocks out and set aside.
Heat a cooking pot. Pour oil into it.
Once the oil gets hot, pan-fry the shrimp for 1 minute per side.Remove the shrimp from the pot. Set aside.
Add more oil if needed. Saute onion for 30 seconds.
Add garlic. Continue to saute until onion becomes soft.
Pour coconut milk into the pot. Let boil.
Add Knorr Pork Cube. Stir.
Put the mung beans into the pot. Cover and cook for 15 to 18 minutes.
Add unripe jackfruit. Cover and cook for 10 to 12 minutes.
Add chili pepper, shrimp paste, and ground black pepper. Stir.
Put the pork hock into the pan. Cover and cook for 10 minutes.
Add hot pepper leaves. Stir.
Add the shrimp back into the pot. Cook for 3 minutes.
Tranfer to a serving bowl. Serve.
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