How can I prepare Jack fruit to simulate the texture of pork?
I believe you, as I've had "pulled pork" jackfruit before at a restaurant.  I haven't made it myself, but here's a recipe.

The essentials seem to be to use canned, brined jackfruit, rinsed clean and squeezed free of water, then slow cooked for about an hour.  This recipe calls for "pulling" the jackfruit apart with a couple of forks, but this may be different from the texture you experienced in that stew--perhaps you'll get this texture that way, or perhaps you'll need to slow cook it for longer without pulling?