Le Cordon Bleu Basic: Médaillons de Porc Charcutière, Pommes Dauphine/Pork medallions in Charcutière Sauce, Pommes Dauphine

Today we made our first pork dish! It was nothing spectacular, difficult, or really that good in terms of a dish, although I did learn that with today’s vaccinations and higher hygiene standards we can cook pork to a rosé doneness instead of well done as it was in the past.

That probably doesn’t apply in China, though.

Everything turned out pretty well today! The sauce was good (I really liked the sauce charcutière, actually), the potatoes were nice and crispy, but the pork was a little bit undercooked for Chef Stril’s taste. Oh well, I ate it all anyway 🙂

Medaillon de Porc Charcutière, Pommes Dauphine

Medaillon de Porc Charcutière, Pommes Dauphine

This was actually a really simple dish to make. The only reason I took longer than normal was because I was waiting for my stupid sauce to reduce properly.

 

Char siu pork is still better.

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