Creamy Sweet Corn Thick Soup With Pork

I learnt this creamy sweet corn soup many years ago, while I was still in university. I then realised it’s quite a common soup made in Hong Kong families. It’s very simple to make, and is sweet and savoury all at once. For those nights when you need to whip something up quickly.

For this recipe, it is important to use the CREAMY sweet corn and not the corn kernels, else you will not get the kind of intended flavours that the soup is meant to impart. For the pork, you can generally use any pork that is not too fat. I told my butcher about what I was using it for, and he went “you want the soft one?” and gave me this piece. You see, you can use the usual lean pork (肉眼) but the texture when you gnaw into it won’t be as nice.

20170409_120846

Ingredients:

  • 1 can creamy sweet corn
  • 200-gram piece of pork – cut into thin strips
  • 1 egg – beaten
  • 1 tablespoon corn flour – for pork
  • 1 table spoon corn flour – mixed with 2 tablespoons water to form a light slurry
  • 2 teaspoons of fish sauce or soya sauce – I used fish sauce
  • Salt and fine white pepper to taste
  • Spring onion for garnish – optional

20170409_122741

Instructions:

Marinate the pork strips in the fish sauce, then add in the 1 tablespoon of corn flour and ensure it’s mixed in evenly. I like using my hand to ‘knead’ it so that it’s properly dispersed.

20170409_122315

In a pot, pour in the can of creamy sweet corn, and add in one can of water, stir to mix. Bring to the boil.

20170409_123010

Add in the pork strips and break them up as you add them in so as to ensure they do not stick together. They should separate into individual strips. Boil this for 3 mins. Have a taste of the soup, and add in salt and pepper to taste.

20170409_123844

At this stage, the soup might have thickened slightly due to the flour on the pork. Add in half the cornflour slurry and stir to disperse to thicken the texture even more, then observe. Is this thick enough for you? If it is, discard the rest of the slurry, if not, add in the rest of the slurry taking care to disperse them without causing lumps. I like to draw a figure of ‘8’ with my wooden ladle to do this.

20170409_124500

You need to do this last step quickly. Drop in the beaten egg, make a figures of “8” with your ladle and switch off the flame right after the egg is in. This step will determine how your egg will look. Cook it too long and you will get very small bits, but if you do it fast and with nice long smooth strokes, the egg will be in larger “waves”. I prefer an in-between look.

20170409_124604

Serve with some spring onions and have it when it’s hot!

20170409_131253

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s