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    Pepper-salt pork spareribs with battered Grana Padano

    4 per.
    T230 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.


    • 250 gr Grana Padano
    • 1 l extra virgin olive oil from Garda
    • 200 gr Terre di Franciacorta white wine
    • 350 gr pork spare-ribs
    • 100 gr flour
    • 10 gr soy sauce
    • 20 gr cornstarch
    • 8 gr black pepper
    • 2 gr glutamate
    • 2 eggs
    • Salt to taste


    STEP 1

    Rinse the spare-ribs and cut them lengthwise into 5 cm-long pieces.

    STEP 2

    Mix the soy sauce with glutamate, pepper, cornstarch, 50 gr of grated Grana Padano, 100 gr of white wine and add the ribs, stirring well to help the batter stick to the meat.

    STEP 3

    Heat the oil in a wok at medium-high temperature, fry the spare-ribs for one minute.
    Take them out and dry on a paper towel, set aside.

    STEP 4

    Heat the oil up again at a higher temperature and fry the ribs once more, till golden brown and crispy. Drain and dry them on paper towel. Prepare a batter with two eggs, 100 gr. of flour, the remaining white wine, a pinch of salt where you will dip the remaining Grana Padano, broken into bites. Fry in hot oil and place in the plate as a garnish for the pork spare-ribs.