To make the new potatoes, place the potatoes in a large saucepan and cover with cold water. Add the kombu seaweed and season with salt. Bring to the boil then turn down and simmer for 20–25 minutes, or until the potatoes are just cooked. Drain the potatoes and leave to cool down.
Preheat the oven to 210C/190C Fan/Gas 6½. Place the potatoes, olive oil, thyme, garlic, rosemary and a few pinches of sea salt on a baking tray and mix together. Roast for 10 minutes, then remove from the oven and turn the potatoes. Use a potato masher to lightly squash the potatoes so they are flat and slightly split open. Roast for a further 15–20 minutes, turning and flipping during cooking to achieve crispy edges all over. Remove the potatoes once they are golden and crispy and transfer to kitchen paper to drain.
To make the pork and sobrasada ‘bolognese’, preheat the oven to 200C/180C Fan/Gas 6. Spread the pork mince evenly on a baking tray. Season with salt and pepper and bake for 12–15 minutes until the meat has browned all over. Remove from the oven and strain the browned meat in a colander until all of the excess fat is removed.
Heat the oil in a large saucepan over a medium–high heat and sweat the carrot, onion, celery, garlic and chilli until softened but not coloured. Tie the thyme, rosemary and bay leaf together with kitchen string, add this to the vegetables and mix well. Add the sobrasada to the pan and cook until it has broken down and the fat has come out, taking care to not colour the vegetables.
Add the balsamic vinegar and cook until all of the liquid has evaporated and the vegetables are glazed. Add the tomatoes and cook until thickened. Add the stock and cook until reduced by half. Add the strained pork mince and cook for another 5–10 minutes until you have a thick pork ragoût that is a bolognese consistency. Season with salt and pepper and add the sherry vinegar to taste. Add the chilli flakes if you enjoy a spicier taste.
To serve, place the crispy roasted potatoes on a serving plate and spoon the pork and sobrasad ‘bolognese’ over the top. Add dollops of soured cream followed by the red chilli, coriander and basil leaves. Drizzle with extra virgin olive oil and lemon and lime zest. Serve.
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