Roast Pork, Just Kidding
The wiki's fan recreation — a mashed potato, eringi and onion "roast" wrapped in bacon, with a red wine–soy sauce
- Difficulty
- Total time
- 1 h 40 min
- Hands-on
- 1 h 30 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentsteamer, frying pan, oven, kitchen twine, large bowl
Tastesmoky, umami, comforting
Ingredients
- 6 potatoes, white, about 200 g each
- 3 eringi mushrooms, about 160 g each
- 1 onion, large white
- 1 sprig rosemary
- 2 tbsp butter
- 2 packs bacon, thick-cut
- 250 ml red wine, Pinot Noir
- 60 ml sake, sweet
- 1 tbsp mirin
- 2 tbsp soy sauce
- 1 tsp salt
- 1 sprig parsley, to garnish
Method
- 1
Peel the potatoes, wash them and cut into quarters or halves depending on size.
- 2
Chop the mushrooms and onion into equal-sized small cubes.
- 3
Steam the potatoes for 15–20 minutes until soft (don't steam the mushrooms).
- 4
Pan-fry the onion and mushrooms in 1 tbsp of the butter until caramelised and fully golden.
- 5
Mash the potatoes into small chunks in a large bowl — don't overmash or it won't hold its shape. Mix in the onion and mushrooms and the salt.
- 6
Let the mixture cool until you can handle it, then form it into a log.
- 7
Wrap the log completely in the bacon with no gaps, tie with twine and tuck the rosemary under the string.
- 8
Bake at 190 °C for 30–45 minutes, turning halfway, until the bacon is golden (longer for crisper bacon).
- 9
Meanwhile, boil the red wine in a frying pan over medium-high heat for about 10 minutes to reduce. Add the remaining butter, the sake, soy sauce and mirin and cook for 2–3 minutes more.
- 10
Remove the twine and rosemary, set the roast on a plate, pour over the sauce slowly and garnish with parsley.