8 (Fri) April 2011
Pan-Seared Pork Chop with Garlic Mashed Potatoes in Martini-Caper Sauce
-Oksu, Seongdong, Seoul, Republic of Korea-
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)