Recipe of the Chef Grégory Corman
Honey goat’s cheese spread 140g
Pork loin 200g
Sweet potato 2 small
Honey 2 tbsp
Sweet soy sauce 2 tbsp
Groundnut oil 4cl
Thyme To taste
Salt To taste
Freshly ground pepper To taste
For the pastry top
Prepare the dough for the top by mixing all the ingredients for it without too much kneading. It should be smooth but not sticky. Wrap in plastic film and put aside in the fridge.
Peel the onions Cut into 6 wedges. Thin out.
Cut the pork loin into 2 cm cubes and add to the onions. Leave to marinade in the soy sauce, a little salt and pepper and set aside in the fridge.
Peel the sweet potatoes, and cut into slices 1 to 1.5cm thick.
Fry both sides in a hot frying pan with 2cl of oil. The sweet potatoes should still be firm. Pepper and set aside.
Drain the meat and onions. In the same pan, over a high heat and with the remaining oil, fry the pork and onion slices for 1'.
Still on the heat, add the honey and soy sauce from the marinade.
Allow it all to caramelise without browning. Finally, add the goat’s cheese spread to the honey and add 2 tablespoons of water. Stir.
Assemble the casseroles and let the ingredients mingle harmoniously . Pour the "goat’s cream", and finish by adding a sprig of thyme. Put the pastry lid on.
Take the dough cover, roll out a band 4cm wide by 5mm thick. Stick with a little water on the rim of the lid to seal the pot.
Place in the oven for 15’ to 20’ at 160ºC.