GOTCHA PORK ROAST INSPIRED BY FOOD WARS!

For the Potatoes

Start by cutting the potatoes into large chunks. precision isn't necessary; just aim for consistency.

Place a steamer basket in a large stainless steel pot, fill it with water, and add the potato chunks. Steam until they're completely tender, about 15-20 minutes.

Once the potatoes are tender, test them with a paring knife. If there's no resistance, they're ready.

Peel the potatoes, then transfer them to a large mixing bowl and mash them using a Japanese wooden pestle or a potato masher, leaving them chunky.

For the Vegetables for meat-like texture

While the potatoes steam, finely chop the onion and mince the King trumpet mushrooms until they resemble a meat-like texture. Mince the garlic or use a garlic press.

In a large carbon steel wok over high heat, melt 2 tablespoons of butter. Add the onions first, followed by the minced mushrooms.

Stir-fry until they develop a nice color, then add the garlic. Continue cooking until everything is well browned.

For the "Roast"

Transfer the onion-mushroom mixture to the mashed potatoes. Sprinkle with salt and mix vigorously to develop the potato starch, giving it a firmer, meat-like texture.

Lay a large sheet of plastic wrap on a flat surface and place a large chunk of the potato mixture in the center.

Shape it into a compact log by twirling and rolling around on the surface, wrapping it tightly in the plastic wrap. (naming the potato log is optional) Chill in the fridge for about 20 minutes until firm.

For the Bacon Wrap

While the potato mixture chills, lay out two large sheets of plastic wrap and shingle the thick-cut bacon slices on top. You'll need about an 7x5-inch rectangle of bacon.

Once the potato log is chilled, unwrap it and place it on the bacon. Gently warp the bacon around the potato log, using additional strips as needed to cover the entire surface.

For the Roasting

Preheat the oven to 400° F

Wrap the bacon-covered log tightly in plastic wrap again and chill in the freezer for about 10 minutes to set.

Lay out butcher's twine and place the chilled log on top. Tie the log using butcher's knots loosely to keep the bacon in place.

Tuck sprigs of fresh rosemary under the twine, allowing herbs to infuse the bacon during roasting.

Place the wrapped log on a small baking sheet and cooling rack and roast for about 30 minutes, or until the bacon is crispy.

For the Red Wine Sauce

While the "roast" is resting for about 10 minutes, combine the red wine, sweet sake, and soy sauce in a small sauce pan.

Bring to a simmer and reduce until it reaches a syrup consistency.

Turn the heat to low and whisk in the cold butter until the sauce is glossy and emulsified. Keep warm.

For the Plating and Assembly

Once the roast is done resting, remove the butcher's twine.

Carefully place the roast on a serving platter, drizzle with red wine sauce, and garnish with fresh watercress for a touch of color.

Slice into the roast to reveal the tender potato interior and serve with additional sauce on the side.