PORK PATTY AND LONGANISA LOCO MOCO

PORK PATTY AND LONGANISA LOCO MOCO
Yield: 4 portions
Ingredients
Amounts
Canola Oil
Sweet Onions, large, sliced ¼” thick
Pork, ground
Scallions, white and light green parts
sliced ¼” thick, dark green parts
sliced and reserved for garnish
Garlic, minced
Soy Sauce, naturally brewed
Spam, cut into 8 slices
OR Linguica sausage, sliced ¼” bias
Pork stock
Sweet Curry Powder
Coconut milk
Cornstarch
Dissolved in 1 Tbsp. water
Kosher Salt
Black Pepper, freshly ground
3
3
1½
2
To Serve
Eggs, over easy or sunny side up
Sticky, white, short grain rice
1
1
1
1
2
1
1
1
Tbsp.
ea.
pounds
bu.
Tbsp.
Tbsp. + 1 tsp.
can
pound
cups
tsp.
can
Tbsp.
t.t.
t.t.
4 ea.
4 cups
Garnish
Reserved sliced scallion tops
Method
1. Heat a large heavy sauté pan or wok over medium-high heat. Add 1 tablespoon canola
oil and swirl to coat the pan. When the oil is hot, add the sliced onions, season with salt
and pepper and cook on one side until caramelized, 4 to 5 minutes. Turn the onions and
cook for an additional 5 minutes until golden brown and tender. Set the onions aside,
but reserve the pan.
2. In a medium bowl, combine the ground pork, the white and light green sliced scallions,
garlic, and 1 tablespoon of soy sauce. Season the mixture with salt and pepper and mix
to combine. Form the mixture into 4 patties, about ¼” thick.
3. Heat your reserved pan over medium-high heat, add 1 tablespoon of canola oil and
swirl to coat the pan. Season the patties on both sides with salt and pepper and cook,
turning once for approximately 4 ½ minutes until cooked through, but still juicy and
tender. 4 minutes for medium-rare, 5 minutes for well done. Allow the patties to rest for 5
minutes before serving.
4. In the same pan, sear slices of Spam or Linguica sausage on both sides until browned,
crisped and heated through.
5. Lower the pan to medium heat, add your reserved cooked onions. Pour in the stock and
coconut milk and bring to a simmer. Add the remaining 1 teaspoon of soy sauce and
curry powder. Add your cornstarch slurry and whisk together. Allow the sauce to come
to a simmer and thicken slightly. Taste and adjust for seasoning with salt and pepper.
6. Break your eggs into a bowl and add the remaining 1 tablespoon of canola oil to a nonstick skillet. Cook eggs over easy or sunny side up, depending on your preference.
7. To serve: Divide the rice into 4 shallow bowls and top with a spoonful of the onions and
a bit of the curry sauce. Top with the pork patties, sausage or Spam and one cooked egg.
Garnish with your reserved sliced scallions. Serve alongside a scoop of Hawaiian Potato
Mac Salad (see separate recipe.)
Notes:
Source: The National Pork Board