Creamed Corn With Pork and Rice
Servings 3 people
Ingredients
- 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)
- salt
- white pepper
Marinade for the pork:
- 1½ tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon vegetable oil
- white pepper
Instructions
- 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.
Notes
- 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.