Corn with diced pork

Ingredientsserves 4

Method

1. Cut the pork into 1 cm dice and marinate at least thirty minutes with the salt, half a teaspoon of sugar, the soy, a pinch of white pepper, a teaspoon of cornflour, a tablespoon of water and a few drops of sesame oil.
2. Heat the oil in the wok, soften the onion, add the pork and stir-fry about two minutes until it colours and is nearly cooked through.
3. Pour in the creamed corn, the kernels and the stock; bring to the boil and simmer three to four minutes on medium until the pork is cooked through and the sauce has thickened a little.
4. Add half a teaspoon of sugar and salt to taste; thicken with the cornflour water to a sauce that spoons over rice.
5. Off the heat, if you like, drizzle the beaten egg in a ring and pull it gently into ribbons.
6. Spoon over rice as 粟米肉粒飯; it reheats well the next day.

Take care

• Contains soy and wheat (soy sauce) and sesame (sesame oil); egg if finished with egg, milk if evaporated milk is added. The pork must be cooked through, so dice it small enough to finish in the sauce.

The story

Corn with diced pork is the cha chaan teng rice plate that became a home dish because everything in it keeps: a tin of creamed corn, a tin of kernels and a little pork. It was the standard kids’ dish of Hong Kong from the 1970s to the 1990s and later the menu pun “Show me your love” (粟米肉); Cook1Cook lists it among the dishes that adults and children both love.

Same technique

Tomato and eggChoy sum with beefGinger and spring onion beef

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.