1 1/2 kg pork loin, cut into cubes
Breadcrumbs
3 to 4 tablespoons of olive oil
2 1/2 cups of chicken or beef broth
4 medium-sized onions, cut into rings
2 tablespoons of vinegar
Salt and pepper to taste
One basic pastry dough recipe
2 ripe mangos, peeled and cut into thin slices (22 pieces)
One egg beaten with 1 tablespoon of water
1 1/2 kg pork loin, cut into cubes
Breadcrumbs
3 to 4 tablespoons of olive oil
2 1/2 cups of chicken or beef broth
4 medium-sized onions, cut into rings
2 tablespoons of vinegar
Salt and pepper to taste
One basic pastry dough recipe
2 ripe mangos, peeled and cut into thin slices (22 pieces)
One egg beaten with 1 tablespoon of water
Dust the pork loin with breadcrumbs and remove any excess
In a skillet, heat the olive oil over medium heat
Add half of the pork loin and cook until browned, stirring occasionally
Remove from the skillet, add the remaining pork loin, and repeat the process
Place all the pork loin in the skillet, pour in 2 cups of chicken or beef broth, and simmer over low heat until tender
Remove the pork loin and reserve
Sauté the onions in a bit of oil until they're caramelized
Add half a cup of broth to the skillet, bring to a boil, then reduce the heat and let it thicken slightly
Remove from heat, add the vinegar, and season with salt and pepper to taste
Generously butter a 24cm-diameter tart pan
Roll out two-thirds of the pastry dough to line the tart pan, leaving about 1cm of excess around the edges
Chill in the refrigerator for 20 minutes
Heat the oven to 220°C (425°F)
Spoon half of the pork loin into the tart pan and sprinkle with salt
Lay half of the sliced mangos on top of the pork loin, followed by half of the caramelized onions
Repeat the layers
Roll out the remaining pastry dough and place it over the filling, pressing the edges to seal
Bake for 15 minutes at 220°C (425°F), then reduce the heat to moderate (170°C or 340°F) and bake for an additional 30 minutes
Let cool for about 10 minutes before serving
Cut into slices and serve hot
Serves 4 to 6 people
