Loco Moco

Loco Moco is the number one comfort food on the Big Island. Rumor has it that it originated in Hilo. The story according to our travel guide, Lonely Planet Hawaii: The Big Island (Regional Travel Guide), September 2008 is as follows:

A group of teenage boys hung out at a local restaurant to play pinball and chow down on cheap food. A football player nicknamed “Crazy” was nominated to request a new dish. A large bowl of rice topped with hambuger and gravy. When the group relocated their hangout two over-easy fried eggs were added to the dish, creating Loco Moco as it is today.

Traditionally Loco Moco uses a hamburger patty as the choice of protein, but variations include pork, spam, etc. I made mine with leftover shredded pork. When we ate our Loco Moco in Hawaii Stuart said it needed one more egg, so I made three! Breaking into the yolk and combining the rice with the yolk and gravy is the best way to eat it.

Fried Egg Pork & Gravy

Loco Moco

Ingredients:

  • 3 C cooked rice
  • 3/4 lb cooked shredded pork
  • 1 can beef broth
  • flour for thickening
  • 1 tbsp butter, plus more for eggs
  • 3 eggs

Steps:

  1. In a saucepan, reduce beef broth. Stir in 1-2 tbsp of flour to thicken. Let reduce to desired consistency. Season with S+P. Stir in 1 tbsp butter. Warm shredded pork in the gravy.
  2. Melt a little butter in a small skillet. Crack eggs (I did mine one at a time) into skillet. Cook for only a couple of minutes before flipping. The yolk will still be runny.
  3. Assemble loco moco: spoon rice on a large plate, cover with the gravy and pork mixture, and top with the over-easy fried eggs.

Loco Moco 1

Loco Moco 2

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