Steamed pork with beans, rice balls and Grana Padano fondue

Druckbare Version
Steamed pork with beans, rice balls and Grana Padano fondue


. Schwierigkeitsgrad: Schwierig . Menge: 4 Personen . Zubereitungsdauer: 3 hours and 40 minutes . Vielfalt: Reis


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.


200 gr Grana Padano 
1 l extra virgin olive oil from Garda 
20 gr red wine from Valtellina 
200 gr meat pork, skin on  
25 gr fermented red bean curd 
25 gr rock sugar 
15 gr salt 
15 gr scallion 
2 gr fresh ginger, roughly chopped 
1 whole eggs 
100 gr breadcrumbs  
200 gr arborio rice  
1 l vegetable broth 
100 ml milk 
100 ml cream 
Water to taste


Boil the pork meat till cooked halfway, drain and rinse.
Slice the meat into 1 cm. thick slices. Prepare the red bean curd with the sugar, a pinch of salt and a little warm water.
Spread the meat slices with this paste.
Put the meat slices together and place them in a large baking-dish, pour the remainiang paste on them.
Add 5 gr. of scallion, ginger and red wine. Cover and steam-cook for about 3 hours till the meat is very tender.
When the meat is done, take it out of the oven and remove scallion and ginger.
Toast the rice in a casserole with the remaining chopped scallion, then cook slowly, adding the stock. When it is cooked, cream with 50 gr. of grated Grana Padano, make small balls, flour them first, then baste them in the egg and finally bread them. Fry the rice-balls in a wok with oil, arrange them in a platter with the pork slices, surrounded by the bean curd and a Grana Padano cream; serve hot.
For the Grana Padano cream: heat the milk up with the cream, add the remaining grated Grana Padano and an egg-yolk, whisking till thick and creamy.