Binging with Babish: Gotcha Pork Roast from Food Wars (Shokugeki no Soma)
Binging with Babish: Gotcha Pork Roast from Food Wars (Shokugeki no Soma) is a medium Japanese recipe that serves 4. 520 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 1 hr | Cook: 1 hr 7 min | Total: 2 hrs 22 min
Cost: $37.03 total, $9.26 per serving
Ingredients
- 2 large potatoes Russet Potatoes (peeled after steaming, mashed chunky)
- 1 medium Yellow Onion (diced for filling)
- 2 large mushrooms King Trumpet Mushrooms (finely minced to mimic meat texture)
- 2 cloves Garlic (pressed or minced)
- 2 tablespoons Unsalted Butter (for stir‑frying filling)
- 8 slices Thick‑Cut Center‑Cut Bacon (cut into strips to wrap the log)
- 1 length (12 inches) Butcher's Twine (food‑grade, for securing bacon)
- 1 sprig Fresh Rosemary (chopped, placed under twine for aroma)
- 150 ml Dry Red Wine (e.g., Cabernet Sauvignon, for sauce)
- 75 ml Sweet Sake (adds sweetness to sauce)
- 10 ml Soy Sauce (for umami in sauce)
- 2 tablespoons Unsalted Butter (cold) (for mounting the sauce)
- 1 bunch Watercress (garnish)
- 1 pinch Salt (high‑altitude) (seasoning)
Instructions
Chunk the Potatoes
Cut the potatoes into large, roughly uniform chunks; exact size is not critical.
Time: PT5M
Steam the Potatoes
Place a steamer basket in a large pot, add water, bring to a gentle simmer and steam the potato chunks until fork‑tender, about 15‑20 minutes.
Time: PT20M
Dice the Onion
While the potatoes steam, finely dice one medium yellow onion.
Time: PT5M
Mince the Mushrooms
Finely mince the two king trumpet mushrooms until they resemble a coarse meat texture.
Time: PT5M
Press the Garlic
Press the two garlic cloves through a garlic press or mince finely.
Time: PT2M
Cool and Peel Potatoes
Remove the steamed potatoes, let them cool for about 5 minutes, then peel them (hand‑peel or use a small knife).
Time: PT5M
Mash the Potatoes
Transfer the peeled potatoes to a large mixing bowl and mash them chunky using a bamboo pestle.
Time: PT5M
Stir‑Fry the Filling
Heat a carbon steel wok over high heat, add 2 Tbsp butter, then add the minced mushrooms and onion. Stir‑fry until they develop a deep golden color, then add the garlic and cook until fragrant and lightly browned.
Time: PT8M
Temperature: high heat
Combine Filling with Potatoes
Transfer the mushroom‑onion‑garlic mixture into the mashed potatoes. Vigorously knead the mixture until the potato starch develops and the texture feels firmer, resembling meat.
Time: PT5M
Form and Wrap the Log
Shape the seasoned potato mixture into a tight log on a sheet of plastic wrap. Wrap tightly, twisting the ends of the plastic to hold the shape.
Time: PT5M
Chill the Log
Place the wrapped potato log in the refrigerator to firm up for about 10 minutes.
Time: PT10M
Temperature: 4°C
Lay Out Bacon Strips
On a clean surface, lay out the bacon strips slightly overlapping to form a rectangle large enough to encase the potato log.
Time: PT5M
Wrap Bacon and Tie
Unwrap the chilled potato log, place it onto the bacon rectangle, and wrap the bacon tightly around it. Secure with butcher's twine, tucking a few sprigs of chopped rosemary under the twine for aroma.
Time: PT7M
Preheat Oven
Preheat the oven to 400°F (200°C).
Time: PT10M
Temperature: 400°F
Bake the Roast
Place the bacon‑wrapped log on a baking sheet and bake for 30 minutes, or until the bacon is crisp and the interior is hot.
Time: PT30M
Temperature: 400°F
Rest the Roast
Remove the roast from the oven and let it rest, still wrapped in twine, for 10 minutes before slicing.
Time: PT10M
Prepare Red Wine Sauce
In a saucepan, combine 150 ml dry red wine, 75 ml sweet sake, and 10 ml soy sauce. Whisk and bring to a simmer, reducing until the mixture thickens to a syrupy consistency (about 5 minutes).
Time: PT5M
Temperature: medium-high
Mount the Sauce
Lower the heat to low and whisk in 2 Tbsp cold butter until fully emulsified and glossy. Keep the sauce warm.
Time: PT2M
Temperature: low
Plate and Garnish
Untie the twine, slice the roast into rounds, arrange on a serving plate, drizzle generously with the red‑wine sauce, and garnish with fresh watercress.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 5 g
Dietary info: Vegetarian (contains pork bacon), Gluten-Free
Allergens: Dairy, Soy
Ingredient Substitutions
- Instead of Russet Potatoes: Sweet potatoes
- Instead of Yellow Onion: white onion
- Instead of King Trumpet Mushrooms: Cremini mushrooms
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Unsalted Butter: Margarine
- Instead of Thick‑Cut Center‑Cut Bacon: Turkey bacon
- Instead of Butcher's Twine: Kitchen string
- Instead of Fresh Rosemary: Thyme
- Instead of Dry Red Wine: Beef broth
- Instead of Sweet Sake: Mirin
- Instead of Soy Sauce: Tamari
- Instead of Unsalted Butter (cold): Cold margarine
- Instead of Watercress: Arugula
- Instead of Salt (high‑altitude): Kosher salt
Equipment Needed
- Large Stainless Steel Pot
- Steamer Basket
- Cutting Board
- Chef's Knife
- Garlic Press
- Mixing Bowl
- Wooden Pestle (Bamboo)
- Carbon Steel Wok
- Tongs
- Plastic Wrap
- Butcher's Twine
- Baking Sheet or Roasting Pan
- Oven
- Saucepan
- Whisk
Critical Steps — Do Not Skip
- Steam the potatoes until tender
- Stir‑fry the mushroom‑onion‑garlic mixture to develop color
- Knead the filling into the potatoes to develop a meat‑like texture
- Wrap the log tightly with bacon and tie with twine
- Bake until bacon is crisp
- Reduce the red wine sauce to a syrup
Chef Tips from the Video
- Use high‑altitude salt for a cleaner crunch on the bacon.
- The bamboo pestle creates a slightly coarser mash, which helps the texture hold together.
- Tie the twine loosely; the roast will expand slightly as it bakes.
Troubleshooting
Bacon does not become crisp.
Increase oven temperature to 425°F for the last 5‑7 minutes or finish under the broiler, watching closely to avoid burning.
Potato interior is too mushy.
Ensure potatoes are well‑drained after steaming and mash only until chunky; avoid over‑mixing which releases excess starch.
Sauce separates or looks oily.
Whisk cold butter in slowly over low heat; if it separates, blend with an immersion blender and add a splash of warm wine reduction.
Storage
Refrigerator: Wrap tightly in plastic and store up to 3 days.
Freezer: Freeze wrapped portions for up to 1 month; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Steam and mash the potatoes a day ahead; keep covered in the fridge.
- Assemble the bacon‑wrapped log, wrap tightly in plastic, and freeze; bake directly from frozen, adding 5‑10 minutes to baking time.
- Prepare the red‑wine sauce up to the mounting step; reheat gently and add butter before serving.
Frequently Asked Questions
What is the cultural significance and history of Gotcha Pork Roast in Japanese anime cuisine?
Gotcha Pork Roast originates from the manga and anime series Shokugeki no Soma, where it is presented as a dramatic, high‑stakes dish that mimics a pork roast using a potato base. It showcases the series' theme of creative culinary deception and the celebration of technique over ingredients.
What are the traditional regional variations of Gotcha Pork Roast in Japanese cuisine?
While the original is a fictional creation, Japanese chefs have adapted the concept into real dishes such as "imo no niku‑maki" (meat‑wrapped potato) using pork belly or fish instead of bacon, reflecting regional preferences for different proteins.
How is Gotcha Pork Roast traditionally served in Japanese restaurants?
When recreated in Japanese‑style eateries, the roast is typically sliced thick, drizzled with a soy‑based glaze or miso‑infused sauce, and served alongside pickled vegetables and a bowl of rice.
What occasions or celebrations is Gotcha Pork Roast traditionally associated with in Japanese pop culture?
In the context of Shokugeki no Soma, the dish is presented during cooking battles and high‑stakes culinary duels, symbolizing triumph and ingenuity. Outside the series, it is popular at themed parties and anime‑con gatherings.
What authentic traditional ingredients are used in Gotcha Pork Roast versus acceptable substitutes?
The authentic version uses thick‑cut center‑cut bacon, king trumpet mushrooms, and high‑altitude salt. Substitutes include turkey bacon, cremini mushrooms, and kosher salt, which still deliver similar flavor and texture.
What other Japanese dishes pair well with Gotcha Pork Roast?
Gotcha Pork Roast pairs nicely with classic Japanese sides such as miso‑glazed eggplant, steamed edamame, or a simple cucumber‑sesame salad, and a bowl of short‑grain rice to balance the richness.
What are the most common mistakes to avoid when making Gotcha Pork Roast at home?
Common errors include over‑steaming the potatoes (making them watery), under‑cooking the bacon (resulting in soggy skin), and not kneading the potato‑mushroom mixture enough, which prevents the meat‑like texture.
Why does this Gotcha Pork Roast recipe use a bamboo pestle instead of a regular potato masher?
The bamboo pestle creates a slightly coarser mash that retains more starch pockets, which are essential for developing the firm, meat‑like texture when the mixture is kneaded and wrapped.
Can I make Gotcha Pork Roast ahead of time and how should I store it?
Yes. You can steam, mash, and shape the potato log, then wrap it in plastic and refrigerate for up to 24 hours before adding the bacon. Keep the wrapped log sealed in the fridge, or freeze for longer storage.
What texture and appearance should I look for when making Gotcha Pork Roast?
The exterior should be a glossy, crisp bacon crust, while the interior should be firm yet tender, with visible flecks of mushroom and onion that give a meat‑like grain. Slicing should reveal a pink‑ish interior from the mushroom‑onion mixture.
How do I know when Gotcha Pork Roast is done cooking?
The bacon should be deep golden‑brown and crisp to the touch, and an internal thermometer inserted into the center should read at least 165°F (74°C), ensuring the potato mixture is hot throughout.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish specializes in recreating iconic dishes from movies, TV shows, and pop culture, often adding detailed technique explanations and culinary science insights for home cooks.
How does the YouTube channel Binging with Babish's approach to Japanese-inspired recipes differ from other cooking channels?
Binging with Babish blends pop‑culture references with rigorous culinary technique, often simplifying complex Japanese dishes while preserving authentic flavors, whereas many other channels focus solely on traditional recipes without the entertainment angle.
Last updated: September 6, 2026
