Gotcha pork roast

For the pork roast: Place potatoes in a large pot filled with cold water. Put 1 tsp salt, a pinch of pepper, 1 rosemary sprig, and garlic clove in the pot and bring to a boil. When the potatoes are soft, remove them from the pot. Place the boiled potatoes in a large bowl and mash them until pureed.

Place 50ml whole milk and 1 tbsp unsalted butter in a small insulated bowl. Cover and microwave for 40 seconds until the butter is melted. Dissolve 1 tsp of chicken bouillon powder into the warm milk and butter mixture. Add this mixture to the mashed potatoes and stir until smooth. Cover and set it aside.

Heat the remaining unsalted butter in a pan over medium heat until melted. Stir in 1/2 tbsp Worcestershire sauce and 1/2 diced onion until slightly softened. Stir in 3 diced garlic cloves and eryngii mushrooms until the onions turn translucent. Turn off the heat. Let the mixture cool for a few minutes.

Then, add the mixture to the bowl of potatoes. Add 1 tsp parmesan cheese and dried parsley, and mix until distributed. Cover the bowl and set it aside to cool to room temperature. Place the mixture in the center of a sheet of plastic wrap and shape it into a thick cylinder. Wrap it tightly. Place it in the fridge for at least 30 minutes.

Preheat the oven to 180oC/355oF. Wrap each end of the mashed potato with 1 - 2 pieces of bacon. Wrap the remaining bacon around the cylinder of mashed potato without any gaps. Use butcher twine to wrap the bacon to keep it secure. Put 1 sprig of rosemary on top. Place the Gotcha pork roast in a roasting tin and bake for 20 minutes until the bacon is golden.

For the red wine sauce: Heat the butter in a small saucepan over medium heat until melted. Stir in the red wine, soy sauce, mirin, and sugar. Bring the red wine sauce to a boil and let it bubble for 2 - 3 minutes. Remove the sauce from the heat.

Transfer the gotcha pork roast to a large plate and let stand for a few minutes. Cut off the twine. Drizzle red wine sauce over pork roast and serve warm.