(Updated in 2020)
Creamed Corn with Pork and Rice (粟米肉粒飯) is a perfect one dish meal for weeknight. Savory pork bites mix with a creamy corn sauce, then serve over rice. It’s tasty & comforting!
Creamed corn with pork and rice (粟米肉粒飯) is one of those classic simple dishes that you can find in Hong Kong. It is very basic, tasty and affordable that people love to get this for lunch.
There are not too many ingredients for this dish. First thing is to cut and marinate the pork. Fish sauce, sugar, pepper and a little of oil are all you need for the marinade. Give it a good solid hour in the fridge. Then, work on the sauce. Combine the creamed corn and milk. Reduce it down to half over medium-low heat, about 45 minutes. Milk can get burn easily, so stir the mixture often. When the sauce is ready, add a little of fresh corn if in season or frozen corn to give it some bites. Then cook the pork until just cooked through. Add to the sauce and done! Scoop that goodness over steamed rice. Sweet and savory all in one bite! This is definitely my kind of comfort meal.
Although this is probably not the way restaurants make this dish in Hong Kong, I promise this rice dish is just as delicious. The reason I said that is because restaurants wouldn’t use a whole can of creamed corn for one serving and also milk and fish sauce are not typical ingredients in Hong Kong cafe cooking. Evaporated milk and soy sauce are more common. With that said, I’m still very happy with the flavors of this dish. I have been making this over and over again for many years. Never disappoints! Hope you will like this too!
Creamed Corn With Pork and Rice
- 1 – 1¼ pounds thin cut bone-in pork chops
- 1 can cream style corn (14.75-ounce)
- 1 cup milk
- 1 tablespoon vegetable oil
- ¼ cup fresh or frozen corn
- 3 cups cooked white rice (1 cup uncooked rice)
- white pepper
Marinade for the pork:
- 1½ tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon vegetable oil
- white pepper
- Remove the bones from the pork chops and cut into ½-inch cubes. Place in a medium bowl. Combine with fish sauce, sugar, a dash of white pepper, and 1 teaspoon oil. Cover with plastic wrap and marinate in the fridge for about 1 hour.
- In a medium pot over medium-low heat, add creamed corn and milk. Cook until the mixture has reduced by half and like a thick sauce, about 45 minutes, stirring often and scraping down the sides of the pot.
- Just about 5 minutes before the creamed corn sauce is ready, in a medium saucepan over medium-high heat, heat up 1 tablespoon oil. Add the pork and cook until just cooked through, about 5 minutes. Remove from heat.
- Stir in the fresh or frozen corn into the corn mixture and cook for 2 minutes. Add the pork and mix well. Continue to cook for 2 more minutes. If necessary, season with salt and white pepper to your taste. Scoop the meat and sauce over hot steamed white rice. Serve immediately.
- I prefer bone-in pork chops a lot more than boneless. Bone-in pork chops are more tender. For the thickness, I feel like I do less cutting with thin-cut, but thick-cut sure works too.
- Since the sauce is mostly white, I used white pepper. If you don’t have it, use black pepper. White pepper can be easily found in Asian supermarket.
- This dish makes perfect leftover too.