Pork chops fried with Grana Padano and tomato fungus

Printable version
Pork chops fried with Grana Padano and tomato fungus


. Difficulty: Easy . Serves: 4 people . Preparation time: 1 hour


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 pork fillet 
15 gr soy sauce 
5 gr rice wine 
20 gr corn starch dissolved in 20 gr of water
500 ml Garda Extra Virgin Olive Oil 
Salt to taste.
pepper as needed
2 gr monosodium glutamate 
150 gr Grana Padano 
200 gr tomatoes mature 
50 ml latte 
50 ml cream 
1 egg yolk 
3 clutches garlic 
30 gr onion 
Time to taste


Cut the fillet. Season with the glutamate, the soy sauce and the corn starch, stir well so that everything is covered with meat pieces.
Fry the meat until it is crunchy externally and smooth inside, dry on kitchen absorbent paper, let it rest for 2-3 minutes. Serve the meat accompanied by two Grana Padano cream bowls and tomato coulis and with the pepper in which the pieces of meat are to be flavored.
For the Grana Padano sauce:
Heat the milk with cream in the bain-marie, combine grated Grana Padano and egg yolk mixing with a whip until you get a creamy sauce.
For tomato sauce:
Sprinkle chopped onion in extra virgin olive oil with crushed garlic and thyme fried. Add the tomato-shaped tomatoes and without the seeds, cook for about 10 minutes. Go to the vegetable mill.