Pepper-salt pork spareribs with battered Grana Padano

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Pepper-salt pork spareribs with battered Grana Padano


. Difficulty: Easy . Serves: 4 people . Preparation time: 30 minutes


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


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