Hong Kong style local cafes serves a lot of one plate dishes on top of white rice for lunches. It is quick to consume which suits the busy lives of Hong Kong people. This “Creamed Corn Sauce with Pork” (粟米肉粒飯) is a very typical one. It could also be served with a deep fried white cod fillet in replacement of pork. When I am home, I usually cook this version with pork as it’s less of a hassle to prepare than deep frying fish. I personally like a saucier and creamier texture when it comes to cream of corn sauces and my kids love it too!
|ingredients (4 servings)|
|Pork chop||0.7lb / 300g|
|[MARINATE] Soy Sauce||1 Tablespoon|
|[MARINATE] Roasted Sesame Oil||2 Teaspoon|
|[MARINATE] Cornstarch||2 Teaspoon|
|[MARINATE] Salt||½ Teaspoon|
|[MARINATE] Sugar||½ Teaspoon|
|[MARINATE] White Pepper||A Dash|
|Butter||7 Tablespoon / 100g|
|All Purpose Flour||4 Tablespoon|
|Chicken Broth||1¾ Cup / 400ml|
|Whole Kernel Corn||7oz / 200g|
|Cream Style Sweet Corn||5 Tablespoon|
|White Pepper||A Dash|
- Gently pound the porkchop with a meat mallet tenderizer then cut into bite-size small pieces.
- In a container, soak meat pieces together with the [MARINATE] ingredients for 15 minutes.
- Heat some oil in a pan on medium heat, cook the pork until golden brown and cooked through. Then set aside on a plate.
- In the same pan, melt the butter on low heat and stir in the flour.
- When it forms into a batter, slowly pour in the chicken broth and keep stirring until it forms into a thick cream sauce consistency. (Do not add in the broth too fast, as the flour will form crumbs.)
- Add the previously cooked pork, whole kernel corn, and cream style sweet corn and stir well.
- Lastly, add salt, sugar and milk. When the mixture is at boiling point, turn off heat and serve immediately on top of steamed rice.