Kalua Smoked Loco Moco Bowl Recipe
Make Kalua Smoked Loco Moco Bowl Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kalua Pork
Rice
Gravy
Eggs
Garnish
Method
Kalua Pork Preparation
- 1
Prepare the Pork
Rub the pork shoulder with liquid smoke and sea salt. If using, wrap the pork in banana leaves for extra flavor.
- 2
Cook the Pork
Place the pork shoulder in a slow cooker and cook on low for 10-12 hours or until the meat is tender and shreds easily.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker, shred it with two forks, and mix it with the juices in the cooker.
Rice Preparation
- 4
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear.
- 5
Cook the Rice
In a pot, combine the rinsed rice and water. Bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes or until the water is absorbed.
Gravy Preparation
- 6
Make the Gravy
In a saucepan, combine beef broth, soy sauce, and ground black pepper. Bring to a simmer.
- 7
Thicken the Gravy
In a small bowl, mix cornstarch with 1 cup of water until smooth. Gradually stir this mixture into the simmering gravy until it thickens to your desired consistency.
Eggs Preparation
- 8
Assembly
- 9
Assemble the Bowl
In a bowl, layer the cooked jasmine rice, followed by the shredded kalua pork, a fried egg on top, and drizzle with gravy. Garnish with sliced green onions and a drizzle of sriracha sauce.
