Stir-fried pork cubes with Carnaroli rice timbale and green peppers

Druckbare Version
Stir-fried pork cubes with Carnaroli rice timbale and green peppers
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Rezept-Details

. Schwierigkeitsgrad: Einfach . Menge: 4 Personen . Zubereitungsdauer: 40 minutes . Vielfalt: Reis

Description

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 garlico 
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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