Pork Hash Loco Moco with Shoyu Mustard Gravy


We put a twist on Hawaii’s most kanak-inducing dish by pairing it with pork hash instead of a typical beef patty. Be warned: feelings of warm satisfaction and intense laziness may occur after eating.

Calabash Ingredients

  • Cremini mushrooms

  • Shallot

  • Chinese parsley

  • Pork Hash Mix

  • Coleman’s Mustard

  • Gravy Base

  • Eggs

You’ll Also Need

  • Salt and pepper

  • Vegetable or other neutral-flavored oil

  • Cooked rice (optional)


  • Large Nonstick Frying Pan (12”)

  • Small Nonstick Frying Pan (6”)


  1. Wash and dry produce. Keep ingredients separate.

  2. Quarter cremini mushrooms. Halve and peel shallot; slice. Pick Chinese parsley leaves from stems; discard stems. Form two pork hash patties.

  3. In a large frying pan, heat 1 tablespoon oil on high. Place patties in oil and cover pan. Cook until well-browned on one side, about 3-4 minutes. Turn, replace lid, and brown reverse side 3-4 minutes. Transfer to a plate.

  4. Remove all but 1 tablespoon oil from pan. Add shallots and mushrooms; season with salt and pepper; sauté until golden brown, about 5 minutes. Add Coleman’s Mustard; sauté about 30 seconds. Add Gravy Base, mixing until well incorporated; bring to a boil, reduce to a simmer. (If gravy seems too thick, add a little water and stir to desired thickness.) Taste and re-season with salt and pepper as desired.

  5. In a small frying pan, heat 1 teaspoon oil over medium heat. Crack eggs and fry, sunny side up, seasoning with salt and pepper, 3 to 4 minutes. (If you prefer harder-cooked eggs, turn and cook briefly to set yolk.) Remove pan from heat.

  6. To serve, place each pork hash patty on a plate. (If using cooked rice as a base, spread rice on plate first, then patty.) Top each patty with fried egg, drizzle gravy over and garnish with Chinese parsley.