Pork loin rolls with potato purée and Grana Padano

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Pork loin rolls with potato purée and Grana Padano


. Difficulty: Easy . Serves: 4 people . Preparation time: 40 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.


150 gr Grana Padano, grated 
10 gr extra virgin olive oil from Garda 
250 gr pork meat 
500ml pork broth 
10 gr fresh garlic, mashed 
2 gr sesame oil 
45 gr soybean sauce 
1 gr chili-infused oil 
50 gr milk 
300 gr potatoes 
Salt to taste
Pepper to taste


Rinse the meat and boil it in water; when done, drain and dry it, cut it lengthwise into three parts, dip it in the pork broth for 5 minutes to help it absorb the flavours, then slice it thin.
Mix Grana Padano with the olive oil and sesame oil, blended garlic, boiled potatoes and milk; work till you get a batter. Add 5 gr. of soybean sauce, the chilli-infused oil and stir. 
Make pork-meat rolls stuffed with this purée and arrange them in a plate; serve accompanying with the soybean sauce.