Pork Shoulder, Slow-Cooked with Shrimp Paste and Lemon Grass

Mark Jensen: This is my take on a very traditional peasant-style dish. Shrimp paste was originally used to extend the flavour of the pork, compensating for the scarcity of meat in Vietnam. That way, more rice, herbs and vegetables are consumed. The intense flavours of this combination have meant this dish has become comfort food for me. It is eaten with an abundance of raw cabbage, cucumber, bean sprouts, mint,