Pork Loin Torta

Name: Pork Loin Torta
Yield: 8
Ingredients: For the dough; 1 1/2 cups all-purpose flour (180g); 1/2 cup whole wheat flour (50g); One tablespoon active dry yeast; One teaspoon salt; One tablespoon sugar; 1/2 cup unsalted butter, cut into small pieces (150g); 4 tablespoons cold water; For the filling; 4 slices of defatted bacon, chopped (60g); 4 cloves garlic, minced; 400g ground pork loin, mozzarella; One teaspoon grated ginger; 2 tablespoons soy sauce (shoyu); One tablespoon ground pepper; One teaspoon salt; 2 tablespoons honey; 2 cups chopped green onion, cut into small pieces (140g); 200g angel hair pasta; One egg yolk, beaten (for brushing)

1
For the dough
2
1 1/2 cups all-purpose flour (180g)
3
1/2 cup whole wheat flour (50g)
4
One tablespoon active dry yeast
5
One teaspoon salt
6
One tablespoon sugar
7
1/2 cup unsalted butter, cut into small pieces (150g)
8
4 tablespoons cold water
9
For the filling
10
4 slices of defatted bacon, chopped (60g)
11
4 cloves garlic, minced
12
400g ground pork loin, mozzarella
13
One teaspoon grated ginger
14
2 tablespoons soy sauce (shoyu)
15
One tablespoon ground pepper
16
One teaspoon salt
17
2 tablespoons honey
18
2 cups chopped green onion, cut into small pieces (140g)
19
200g angel hair pasta
20
One egg yolk, beaten (for brushing)

Ingredients

1
For the dough
2
1 1/2 cups all-purpose flour (180g)
3
1/2 cup whole wheat flour (50g)
4
One tablespoon active dry yeast
5
One teaspoon salt
6
One tablespoon sugar
7
1/2 cup unsalted butter, cut into small pieces (150g)
8
4 tablespoons cold water
9
For the filling
10
4 slices of defatted bacon, chopped (60g)
11
4 cloves garlic, minced
12
400g ground pork loin, mozzarella
13
One teaspoon grated ginger
14
2 tablespoons soy sauce (shoyu)
15
One tablespoon ground pepper
16
One teaspoon salt
17
2 tablespoons honey
18
2 cups chopped green onion, cut into small pieces (140g)
19
200g angel hair pasta
20
One egg yolk, beaten (for brushing)

Directions

1
Make the dough: in a large bowl, combine all ingredients except water
2
Mix with fingers until crumbly
3
Add water and knead by hand until smooth
4
Form into ball and wrap in plastic wrap
5
Refrigerate
6
Prepare the filling: in a medium pan over high heat, cook bacon and garlic until golden (about 2 minutes)
7
Add pork loin, ginger, soy sauce, pepper, and salt; stir until pork is tender (about 20 minutes)
8
Add honey and chopped green onion; mix well. Reserve
9
In a medium pot, boil 2 liters of water with one tablespoon of salt
10
Add pasta and cook until al dente (about 4 minutes)
11
Drain and reserve
12
Precare the oven at 350°F
13
Roll out dough on a floured surface
14
Place dough in a buttered 20cm-diameter tart pan with removable bottom
15
Roll out remaining dough to form rolls; place in tart pan, pressing edges to seal
16
Press edges again to close well
17
Brush with egg yolk
18
Bake at preheated oven until golden (about 30 minutes)
19
Remove from mold and serve
20
(504 calories per slice)