I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Soups/Stews
    • Specifics
      • Canning
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / 10 Ingredient Meals / New Jersey Style Loco Moco

June 10, 2015 By Kaitlin 2 Comments

New Jersey Style Loco Moco

One of my favorite cookbooks is Love and Olive Oil‘s Breakfast for Dinner. (I did a post highlighting their Huevos Rancheros Tacos a while back.) So it’s probably not surprising that I make a few recipes from this cookbook on a regular basis. One that I love to make in particular is their version of the Hawaiian dish Loco Moco.

 

New Jersey Style Loco Moco

 

Typical Loco Moco is usually made with white rice, topped with a hamburger patty (or spam), a fried egg, and brown gravy. Love and Olive Oil’s version substitutes coconut sticky rice for the white rice, uses ground pork instead of the hamburger patty, and finishes the dish off with a sweet-spicy-salty soy sauce reduction rather than brown gravy.

I decided to alter their recipe slightly to give it a local spin; this version is topped with pork roll (or Taylor ham) instead of the ground pork, and this recipe for New Jersey-style Loco Moco was born!

Pork Roll is originally from Trenton, New Jersey (hence the name of this post), but can also be found in parts of Pennsylvania, Delaware, and Maryland. The pork product is thinly sliced and pan fried and is a staple in most breakfast places in the area.

New Jersey-style Loco Moco

adapted from Love and Olive Oil’s Loco Moco Recipe

Ingredients:

Coconut Rice:

  • 2 cups white sticky rice
  • 1 cup coconut milk

Soy Reduction:

  • 1/2 cup low-sodium soy sauce (or low sodium coconut aminos to make gluten free)
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon sriracha

Toppings:

  • 4 slices pork roll
  • 1 teaspoon vegetable oil
  • 4 large eggs
  • ground pepper, to taste
  • 4 green onions, thinly sliced
  • 4 tablespoons roughly chopped fresh cilantro

 

Note: White sticky rice is sold as sweet rice and can be found at specialty grocers and Asian food stores. I was able to find it at Wegman’s.

 

You’ll need to prep the rice in the morning so that it is ready for dinner that night. Combine 2 cups of white sticky rice with 2 cups cold water. Cover and refrigerate for 6-8 hours. (I typically keep mine in the fridge for about 12 hours just due to my work schedule and it turns out fine.)

IMG_1753

 

When ready to cook, pour the rice and any remaining liquid into a large saute pan. Add the coconut milk and stir to combine. Bring to a boil over medium heat, cover, and reduce the heat to medium-low.  Simmer for 10 minutes or until the liquid is absorbed. Remove from heat, keep covered, and let stand for at least 5 minutes.

 

While waiting for the rice to cook, add soy sauce, 1/4 cup water, brown sugar, and sriracha to a small saucepan over medium heat. Stir occasionally until thickened and reduced by half, about 6-8 minutes.

IMG_1754

 

Prepare the pork roll by making four slits to keep the pork roll from puffing up while cooking.

IMG_1755

 

Heat a large saute pan over medium-high heat. Add the pork rolls and cook until it begins to brown, about 3 minutes. Flip the pork rolls and cook until browned. Transfer to a plate and cover with aluminum foil to keep warm.

IMG_1756 IMG_1757

 

Brush the saute pan with vegetable oil and  crack eggs into opposite sides of the pan to keep them from running together (my egg had two yolks!). Season with ground pepper.  Cover and cook for 3 to 4 minutes.

IMG_1758

 

Divide rice between serving bowls. Top each with one pork roll and a fried egg. Drizzle with soy reduction, sprinkle green onion and cilantro on top, and serve.

Jersey-style Loco Moco

 

This recipe is the perfect Breakfast for Dinner dish. The sweet rice is a nice complement to the saltiness of the pork roll, and the runny egg adds a creaminess to the dinner. The soy sauce reduction is oh so tasty — a little sweet, a little salty, and a little bit of heat. (Be sure to use reduced sodium soy sauce, regular soy sauce would be way too salty for this recipe).

Jersey-style Loco Moco

 

The dinner comes together really quickly and is a great comfort food meal!

 

 

 

Jersey-style Loco Moco
Recipe Type: Breakfast, Dinner, Dairy Free, Gluten Free, Main Dish, Pork, Weeknight Meal
Author: I Can Cook That
Prep time: 8 hours
Cook time: 20 mins
Total time: 8 hours 20 mins
Serves: 4 servings
Ingredients
  • Coconut Rice:
  • 2 cups white sticky rice
  • 1 cup coconut milk
  • Soy Reduction:
  • 1/2 cup low-sodium soy sauce (or low sodium coconut aminos to make gluten free)
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon sriracha
  • Toppings:
  • 4 slices pork roll
  • 1 teaspoon vegetable oil
  • 4 large eggs
  • ground pepper, to taste
  • 4 green onions, thinly sliced
  • 4 tablespoons roughly chopped fresh cilantro
Instructions
  1. Note: White sticky rice is sold as sweet rice and can be found at specialty grocers and Asian food stores. I was able to find it at Wegman’s.
  2. You’ll need to prep the rice in the morning so that it is ready for dinner that night. Combine 2 cups of white sticky rice with 2 cups cold water. Cover and refrigerate for 6-8 hours. (I typically keep mine in the fridge for about 12 hours just due to my work schedule and it turns out fine.)
  3. When ready to cook, pour the rice and any remaining liquid into a large saute pan. Add the coconut milk and stir to combine. Bring to a boil over medium heat, cover, and reduce the heat to medium-low. Simmer for 10 minutes or until the liquid is absorbed. Remove from heat, keep covered, and let stand for at least 5 minutes.
  4. While waiting for the rice to cook, add soy sauce, 1/4 cup water, brown sugar, and sriracha to a small saucepan over medium heat. Stir occasionally until thickened and reduced by half, about 6-8 minutes.
  5. Prepare the pork roll by making four slits to keep the pork roll from puffing up while cooking.
  6. Heat a large saute pan over medium-high heat. Add the pork rolls and cook until it begins to brown, about 3 minutes. Flip the pork rolls and cook until browned. Transfer to a plate and cover with aluminum foil to keep warm.
  7. Brush the saute pan with vegetable oil and crack eggs into opposite sides of the pan to keep them from running together. Season with ground pepper.
  8. Cover and cook for 3 to 4 minutes.
  9. Divide rice between serving bowls. Top each with one pork roll and a fried egg. Drizzle with soy reduction, sprinkle green onion and cilantro on top, and serve.
3.3.3070

Filed Under: 10 Ingredient Meals, Dairy Free, Gluten Free, Hawaiian, Main Dish, Nut Free, Pork, Quick, Weeknight Meal Tagged With: Breakfast for Dinner, Brown Sugar, Cilantro, Coconut Milk, Comfort Food, Dairy Free, Dinner, Eggs, Gluten Free, Green Onions, I Can Cook That, Jersey-Style, Loko Moco, main dish, New Jersey, Pork, Pork Roll, Quick, Recipe, Rice, Soy Sauce, Sriracha, Weeknight Meal

Comments

  1. Emily @ Life on Food says

    June 10, 2015 at 2:26 pm

    I haven’t heard of this dish before but I am loving the combo of items. My husband and I would love this dinner.
    Emily @ Life on Food recently posted..Breakfast for Lunch and Dinner #WIAWMy Profile

    Reply

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin


Recent Posts

Lemon Crinkle Cookies
Easy Shrimp and Grits
Italian Sausage Bread
Honey Ginger Lemonade
Bees Knees Batch Cocktail
Slow Cooker Baked Ziti
Lobster Pasta in a Caramelized Fennel Sauce
Cheesesteak Dip
Rosemary White Beans with Onions and Tomatoes

Popular Dishes






timheinmusic.com

Affiliate Links for Some of My Favorite Products










Categories

Search

BrandBacker Member

Archives

© 2023 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2023 I Can Cook That - Designed by Pumpkin Beans