Paul Ainsworth served up tasty pork with sobrasada and roast Cornish new potatoes on Saturday Kitchen.<\/p>\n
The ingredients for the new potatoes are: 6 large Cornish new potatoes, scrubbed, 10g kombu seaweed, 50ml olive oil, 3 thyme sprigs, 2 garlic cloves, 2 rosemary sprigs and sea salt flakes.<\/p>\n
For the sobrasada: 1kg pork mince, 2 tsp vegetable oil, 1 carrot, peeled and finely diced, 1 onion, finely diced, 1 celery stick, finely diced, 3 garlic cloves, finely grated, 1\u00bd red chillies, finely chopped, 6 thyme sprigs, 4 rosemary sprigs, 1 bay leaf, 200g sobrasada, 200ml balsamic vinegar, 350g tin chopped tomatoes, 650ml pork stock, 20ml sherry vinegar, or to taste, 1 tsp chilli flakes (optional), salt and freshly ground black pepper.<\/p>\n
To finish: 100g soured cream, strained, \u00bd red chilli, sliced into thin rounds, 15g fresh coriander, chopped, 12 small basil leaves, 1 tbsp extra virgin olive oil, 1 lemon, zest only, 1 lime, zest only and pinch chilli flakes.<\/p>\n