Easy
4 people
40 min
This recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.
Ingredients
- 60 gr Grana Padano
- 100 gr extra virgin olive il from Garda
- 150 gr Carnaroli rice
- 200 gr pork shoulder meat
- 20 gr toasted peanuts
- 6 egg-whites
- 20 gr cornstarch
- 15 gr meat broth
- 10 gr rice wine
- 10 gr soybean sauce
- 15 gr scallion
- 5 gr ginger
- 5 gr garlic
- 15 gr sugar
- 200 gr green peppers
- 2 gr chili pepper-infused oil
- Salt to taste
Preparation
Rinse the pork meat and cut it into small, 1.5 cm cubes; season with a pinch of salt and mix well. Beat the whites and mix them with 2/3 of the cornstarch. Add the meat, mix everything and set aside.
Dissolve the remaining cornstarch in the stock with a pinch of salt, the rice wine, soybean sauce, chopped scallion ginger and sugar; set aside.
Heat the oil up in a wok on a medium heat, add the meat and sauté for 30 seconds, till the eggs curdle; take off the wok and place on a paper towel. Discard the oil and heat the wok again, add 100 gr of green pepper pieces and sauté for 30 seconds; add the meat cubes. Add the peanuts and the chili-seasoned oil, bring to a boil and cook till you have a creamy result.
Accompany with a rice timbale that you will prepare as follows: sweat the chopped scallion and the remaining amount of green peppers, cut into cubes, in a casserole with oil; toast the rice and cook, adding the meat stock. Cook it “al dente”, cream with grated Grana Padano, pour into greased moulds and let sit for a few minutes.
Un-mould the timbales and serve with the pork cubes.
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