Kalua Smoked Loco Moco Bowl Recipe
Make Kalua Smoked Loco Moco Bowl Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice Base
Kalua Pork
Eggs
Gravy
Garnish
Method
Prepare the Rice
- 1
Cook the Jasmine Rice
In a medium saucepan, combine the jasmine rice and water. Bring to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.
Prepare the Kalua Pork
- 2
Season and Slow Cook the Pork
Rub the pork shoulder with Hawaiian sea salt, black pepper, and liquid smoke. Place in a slow cooker and cook on low for 8-10 hours, or until the meat is tender and easily shreds with a fork. Once cooked, shred the pork and keep warm.
Prepare the Eggs
- 3
Prepare the Gravy
- 4
Make the Gravy
In a saucepan, combine beef broth, soy sauce, and black pepper. Bring to a simmer. In a small bowl, mix cornstarch and water to create a slurry. Once the broth is simmering, slowly whisk in the slurry and cook until thickened, about 2-3 minutes. Remove from heat.
Assemble the Bowl
- 5
Build the Loco Moco Bowl
In a serving bowl, layer the cooked jasmine rice as the base. Top with a generous portion of shredded kalua pork, followed by a fried egg. Drizzle the thickened gravy over the top. Finally, garnish with chopped green onions, sliced avocado, and a dash of Sriracha sauce to taste.
