2.093
8 (Fri) April 2011
Pan-Seared Pork Chop with Garlic Mashed Potatoes in Martini-Caper Sauce
3.5
by me
at home
-Oksu, Seongdong, Seoul, Republic of Korea-
solo
The base of the sauce was made from the caramelized drippings/fat of the pork chop. I can’t believe that it’s taken me this long to get around to using this technique. I deglazed the bits with dry vermouth and vodka – hence the “martini” – which, I believe, made the dish a bit French. It’s also somewhat French by virtue of the vodka: Ciroc, a French product distilled from grapes that gives a subtle hint of fruit on the bouquet.
Incidentally, this is the only vodka that I actually like. I don’t get the point of drinking “pure” vodkas, which are supposedly at their best when they taste like nothing. And I think flavored vodkas are vile. But Ciroc, yes please thank you.
(For more details re food, see WHAT)
(For more details re venues, see WHERE IN KOREA)
Vodkas, by definition, are supposed to be inherently flavourless. Any hint of distinctive flavour is technically considered an impurity. A lot of the premium vodka marketing is just that – marketing.
Agree, totally.