Go Back
Print

Gotchu Pork

Prep Time 20 minutes
Cook Time 1 hour

Ingredients

3 russet potatoes, peeled and diced

1 tbsp butter

2 cup onion, diced

1 ½ cup button mushrooms, diced

salt and pepper

16 oz thick cut bacon (16~20 strips)

rosemary

Sauce

  • ¼ cup red wine
  • 2 tbsp tamari
  • 1 tbsp mirin
  • 1 tbsp vegan butter

Instructions

Gotchu Pork

  1. In a large pot, boil water. Once boiling add the diced potatoes and boil for 15 minutes or until soft. Remove from heat.
  2. Carefully drain the water from the pot, leaving the potatoes inside. Mash the potatoes until no large chunks remain.
  3. Place a small pan over medium heat. Once hot, add the butter and move it around to coat the pan. Then, add the onion and mushroom. Season with a pinch of salt and pepper to taste.
  4. Saute for 7-8 minutes until onions are translucent. Fold the sauteed vegetables into the mashed potatoes.
  5. Preheat oven to 350 degrees F. Line a baking sheet with foil.
  6. Lay down a separate sheet of foil for forming the roast. Add the potato mixture and carefully form the roast into a log by pulling up the sides of the foil.
  7. Place strips of bacon on the baking sheet in rows across the pan. Place 4 pieces of bacon the opposite direction for wrapping around the short end of the roast.
  8. Transfer the roast on top of the bacon strips and fold over the bacon to cover. Carefully flip over the roast so the seam faces down
  9. Add rosemary on top and to the sides of the roast. Use cooking twine to secure if needed.
  10. Place the roast in the oven and bake for 40 minutes or until the bacon becomes crispy.

Sauce

  1. Place a small saucepan over medium heat. Add the wine, tamari, and mirin. Bring to a simmer and cook until reduced and syrupy, 2 to 3 minutes. Whisk as needed.
  2. Remove pan from heat, add in the 1 tbsp butter, and whisk to combine.
  3. Dizzle on roast before serving.