Roasted Potato Pork
A mock "roast pork" of mashed potato blended with Eringi mushrooms and onion, wrapped in thick bacon with rosemary and slow-roasted, served with a red wine and soy sauce, from FOOD WARS - SOMA.
Ingredients
| 5 | Eringi Mushrooms | |
| 7 | Potatoes | |
| Approx. 11 | Thick Bacon Slices | |
| 1 1/2 | Onion | |
| 1 clove | Garlic | |
| Multiple | Rosemary sprigs | |
| 2 tbsp | 30 ml | Sake |
| To taste | Dried rosemary | |
| To taste | Salt | |
| 1/3 cup | 80 ml | Red wine (Sauce) |
| 1/4 | Sweet Sake (or mirin) (Sauce) | |
| 1/3 cup | 80 ml | Soy Sauce (Sauce) |
| 2 tbsp | 30 ml | Oyster sauce (Sauce) |
| 1 tbsp | 15 ml | Butter (Sauce) |
| To taste | Watercress (Optional) |
Instructions
Cooking Method
- Cut potatoes in half and steam until soft.
- Mince Eringi mushrooms and onion and saute in butter finishing with the sake.
- Mash the potatoes.
- Knead and combine the mashed potatoes with the Eringi mushroom and onion. Form into a medium-sized log.
- Wrap thick slices of bacon and use cooking twine to fasten rosemary sprigs and hold together the "roast pork".
(Note: I prefer to make them as small individual portions the size of a meatball so I don't struggle to slice them!)
- Roast slowly until the bacon gets crispy in 180 C oven around 30 min.
- For the sauce, combine red wine, sweet sake, and soy sauce. (Enough to just cover the bottom of the saucepan). Once bubbling, add 1 tbsp. butter.
- Pour the sauce on top of the dish when you serve it. Garnish with watercress, if available.
Source: http://whimsicalzoo.blogspot.bg/2015/05/fiction-recreation-roast-pork-just.html