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.
- 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
- 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.
- 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.
- Assemble loco moco: spoon rice on a large plate, cover with the gravy and pork mixture, and top with the over-easy fried eggs.