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Creamed Corn With Pork and Rice #hongkongrecipe #chachaanteng #hongkongstylecafe #creamedcorn #corn #pork #easyrecipe #rice #dinner #dinnerrecipe #chineserecipe | The Missing Lokness

Creamed Corn With Pork and Rice

Course Main Course
Cuisine Chinese, Hong Kong
Keyword cha chaan teng, creamed corn, easy, hong kong style cafe, pork, rice, weeknight dinner
Servings 3 people
Author Lokness


  • 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:

  • 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.


  1. 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. 
  2. 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. 
  3. This dish makes perfect leftover too. 
(Adapted from 東主有喜