'HOW TO MAKE GOTCHA PORK ROAST from FOOD WARS! (party croquette version)'

'Learn how to make the Gotcha Pork Roast from Food Wars!, but in a way that\'s easier in a kitchen, is bite-sized, and is easily shared with friends (i.e. is better in pretty much every way from the original, there, I SAID IT.)  Emily is the author of Cooking With Anime on Crunchyroll, the food blog Penguin Snacks, and loves to teach people how to make their favorite anime foods.   Support us on Patreon! Patreon.com/PenguinEnterprises  Ingredients listed below!   Follow me! Twitter: https://bit.ly/2ZhVekt Facebook: https://bit.ly/2R8WmEp Second YT Channel: https://bit.ly/2w6EQXA Instagram: https://bit.ly/2Irvaww Find my food blog at: penguinsnacks.com Follow me on Tumblr: yumpenguinsnacks  Business Inquiries: yumpenguinsnacks@gmail.com  Ingredients:  -1 cup red wine and 2 tbsp soy sauce -1 tbsp butter -3 strips thick cut bacon, cubed -Salt -1/2 yellow onion, finely diced -2 eringi mushrooms, finely diced -Salt -2 sprigs rosemary leaves, finely chopped -4 white potatoes, peeled and cubed -1 tbsp butter -Glug of cream (about 1/4 cup) -Set aside in fridge overnight, or freezer for 1-2 hours -Vegetable Oil -Flour -Bacon -Chopped cress  Instructions:  1. Prepare the sauce. Reduce the red wine and soy sauce over medium heat, about ten minutes. Turn heat to low, and make a flour slurry with some of the wine and a teaspoon of flour. Mix into a paste and add it to the mixture, and stir through to get rid of extra clumps. Finish with a tablespoon of butter, whisking until it emulsifies with the wine sauce. Set aside.   2. Fry cubed bacon until crispy, yet still soft. Remove from pan and allow to drain. In the remaining bacon grease, add the onion and let it sweat a minute or two before adding in the eringi mushrooms. Season with salt and pepper. Add the rosemary leaves in, and then add the bacon pack in. Stir all through and set aside.  3. Bring a large pot of water to a boil. Season with salt, and add the potato. Boil until the cubes fall apart when pierced with a fork. Drain water, and add in the butter, cream, and a sprinkle of salt. Mash, and add in the bacon, onion, and mushroom mixture. Stir through.  4. Prepare a pan with some parchment paper. Using two spoons, form the potato mixture into a quenelle (football) shape, and set on the prepared pan. When ready, place croquettes into the freezer for an hour or so, or the fridge for two-three hours.   5. Bring oil to 350 F in a pan. While it\'s heating, coat the croquettes with flour, and wrap with a thin slice of bacon, securing with a toothpick. Make sure the entire potato is covered with bacon so the potato itself doesn\'t melt away. Fry no more than 4 at a time so as not to reduce the temperature of the oil. Fry for roughly 3 minutes per side, making sure to turn over halfway so each side is evenly cooked.   6. Drain croquettes on a paper towel, and remove the toothpicks. Plate and sprinkle with chopped cress. Bring the sauce back to temperature if necessary, and serve alongside the croquettes. Enjoy fresh and hot!' 

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