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Nadine Estero
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❗️Gotcha Pork Roast Recipe
7 medium sized Yukon gold potato, cut into wedges
2 tablespoon butter
1/2 medium onion, small diced
2 trumpet mushrooms, small diced
3 garlic cloves, minced
Salt
Black pepper
11 slices of thick cut bacon
Twine
Rosemary

1. Steam potato until fork tender, ~15 min. Remove from heat & peel the skin off once the potatoes are room temperature. Place peeled potatoes in a large mixing bowl & mash
2. Heat a medium sized pan, add butter, onions, mushrooms, & garlic. Season with salt & pepper. Cook until softened, turned golden in color, & liquid has evaporated, ~9-10 min. Remove from heat & add into the large mixing bowl with potatoes
3. Combine the ingredients in the large mixing bowl. Add salt & pepper, and taste. Be careful with the amount of salt you add because bacon will make the dish saltier
4. Prepare a work surface & place Saran Wrap on top. Place the potato mixture on top of the Saran Wrap & enclose it tightly. Form into a football shape by twisting the ends of the Saran Wrap. Once formed, place into the fridge until cold so it holds structure
5. Again, on your work surface, place more Saran Wrap, & lay down pieces of thick cut bacon, making sure they overlap in one direction, about 7 vertically & 4 horizontally. Once the potato football is cooled, remove from Saran Wrap & place on top of the bacon. Wrap the potato in bacon making sure there are no holes. Then, use twine to hold everything in place, & intertwine small sprigs of rosemary between the twine & the bacon.
6. Once again, tightly wrap in Saran Wrap & form once again into a football shape. Place in the fridge until ready to cook.
7. Preheat the oven to 400F (200C). Prepare a baking sheet with a rack. Place the Gotcha Pork on top of the rack, seam side down, & bake for 40-45 minutes until bacon is browned & crisp

Red Wine Sauce—
240ml (1 cup) red wine (I used Cabernet)
2 tablespoon (30ml) tablespoon sake
2 tablespoon (30ml) tablespoon soy sauce
1 tablespoon cold butter
1. Heat a large pan on medium-high heat. Add red wine, sake & soy sauce. Cook for 5 minutes until sauce reduces in half
3. Turn heat down to medium-low. Add 1 tablespoon of butter. Whisk together