Gotcha Pork Roast (Food Wars! Shokugeki no Soma Copycat Recipe)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
40 mins
-
Total Time
1 hr 40 mins
-
Servings
2 servings
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Japanese
Gotcha Pork Roast (Food Wars! Shokugeki no Soma Copycat Recipe)
Report
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Share:
Ingredients
Gotcha Pork Roast
- 300 g potato peeled and cut in quarters
- water for boiling
- 1 tsp salt
- 1 pinch ground black pepper
- 1 clove garlic
- 2 prig fresh Rosemary
- 50 ml whole milk
- 2 tbsp unsalted butter half mixed into the potatoes, half for frying the onions and mushrooms
- 1 tsp Chinese-style chicken bouillon powder (granules)
- ½ tbsp Worcestershire sauce
- 100 g yellow onion finely diced
- 50 g king oyster mushroom finely diced
- 3 cloves garlic finely diced
- 1 tsp grated Parmesan cheese powdered or finely grated
- 1 pinch dried parsley
- 8 lices streaky bacon long pieces are best
Red Wine Sauce
- 150 ml red wine
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 tbsp unsalted butter
Instructions
Gotcha Pork Roast
- Peel and cut 300 g potato. Place them inside a large pot and fill with cold water until the potatoes are fully submerged. Add 1 tsp salt, 1 pinch ground black pepper, 1 clove garlic and one sprig of rosemary to the pot and boil for 15-20 minutes or until the potatoes are soft enough to mash.
- While you are waiting for the potatoes, heat a frying pan on medium and add half of the butter and and ½ tbsp Worcestershire sauce. Once the butter is melted, add 100 g yellow onion and fry until slightly softened.
- Add 3 cloves garlic and 50 g king oyster mushroom and fry everything together. Once the onions are soft translucent, remove the pan from the heat.
- Once the potatoes are cooked, drain the water and discard the rosemary and garlic clove. Transfer the potatoes to a large mixing bowl and mash until there are no lumps.
- Add 50 ml whole milk and 2 tbsp unsalted butter to a heatproof bowl and heat in the microwave until the butter has melted. Add 1 tsp Chinese-style chicken bouillon powder (granules) and mix until dissolved.
- Pour the mixture into the potatoes and mix until smooth and evenly distributed.
- Transfer the contents of the frying pan to the bowl of mashed potato along with 1 tsp grated parmesan cheese and a sprinkle of 1 pinch dried parsley. Mix until all the ingredients are evenly distributed, cover the bowl so the mixture doesn't dry out and then leave to cool to room temperature.
- Take a sheet of plastic wrap and place the mixture in the middle. Shape into a thick cylinder and firmly wrap, then chill in the fridge for about 30 minutes.
Assembling and Baking
- Preheat your oven to 200 °C (392 °F).
- Remove the mashed potato from the plastic and wrap with 8 slices streaky bacon. I recommend wrapping the ends first and then work your way to the middle, ensuring there are no gaps.
- Secure the bacon with butchers twine and place 1 sprig of fresh rosemary on the top.
- Transfer the gotcha pork roast to a roasting pan and place a sprig of fresh rosemary in the middle. Slide the pan into the oven on the top shelf and bake for 20 minutes or until the bacon is golden.
Red Wine Sauce
- Heat a small saucepan on medium and add 1 tbsp unsalted butter.
- Once the butter is melted, add 150 ml red wine, 1 tbsp soy sauce, 1 tbsp mirin and 1 tsp sugar. Boil for a few minutes and then remove from the heat. Reheat right before serving if preferred.
Serving
- Take the gotcha pork roast out from the oven and rest for a few minutes before cutting off the butchers twine and transferring it to a serving plate. Drizzle with the red wine sauce.
- Enjoy!
Notes
- Gotcha Pork Roast can be eaten on its own (1 serving) or with salad/vegetables (2 servings).
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
