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. The sweet creamed corn was cooked down and turned into a sauce along with the savory and tender pork cubes. Then, scooped that over a plate of steamed hot rice. This is definitely my kind of comfort meal. Hope you will like this too!
Creamed Corn With Pork and Rice (Adapted from 東主有喜)
– 3 cups cooked white rice
– 1 pound boneless pork chop
– 1 (14.75-ounce) can cream style corn
– 1 cup milk
– 1/8 cup frozen corn
– 1 ½ tablespoon fish sauce
– 1 teaspoon sugar
– 1 teaspoon oil, plus 1 tablespoon
– white pepper
- Cut the pork chop into ½-inch cubes. Marinate them with fish sauce, sugar, white pepper, and 1 teaspoon oil for about 1 hour in the fridge.
- In a medium pot over medium-low heat, add the cream corn and milk. Cook until the mixture has reduced by almost half, about 45 minutes, stir often.
- Meanwhile, in a medium saucepan over medium-high heat, heat up 1 tablespoon oil. Add the pork and cook until golden brown and cook through, about 12 – 15 minutes. Remove from heat and set aside.
- With the corn mixture, stir in the frozen corn and cook for 2 minutes. Add the pork and mix well. Continue to cook for 4 more minutes. If necessary, season with salt and white pepper to your taste. Serve immediately over hot cooked white rice.
- I used Green Giant cream style sweet corn.
- I used 1 pound of pork because that is usually the amount that comes in a package, but you can use ¾ pound if you prefer.