Filipino loco moco with longanisa and banana ketchup gravy
FILIPINO LOCO MOCO — LONGANISA PATTY WITH BANANA KETCHUP GRAVY OVER GARLIC FRIED RICE
Robert Meyers-Lussier
Sweet, garlicky pork longanisa patties over crispy sinangag, smothered in a tangy banana ketchup pan gravy and topped with a fried egg with lacy, crispy edges and a runny yolk.
PREP 15 MIN | INACTIVE 30 MIN | COOK 25 MIN | SERVES 4
The Headnote
Filipino food and Hawaiian food have been tangled up with each other for over a century — Filipino plantation workers brought their cooking traditions to the islands and the two cuisines have been borrowing from each other ever since. This loco moco leans into that connection. The beef patty becomes a longanisa patty — the sweet, garlicky, vinegar-spiked Filipino sausage. The brown gravy becomes a banana ketchup gravy, which sounds unusual until you remember that banana ketchup is the default condiment at every Filipino breakfast table — this just extends its logic into a pan sauce. And the white rice becomes sinangag, garlic fried rice, the backbone of any Filipino morning meal. Fried egg on top, runny yolk. This is not fusion — it is family.
Ingredients
Longanisa Patties
- 1 pound (450 g) ground pork (not lean — use 80/20 or 75/25)
- 4 cloves garlic, minced or pressed through a garlic press
- 2 tablespoons (30 ml) cane vinegar or white vinegar
- 2 tablespoons (25 g) dark brown sugar
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ¼ teaspoon ground annatto (achiote) powder, if available, or substitute ¼ teaspoon sweet paprika
- 2 tablespoons (30 ml) vegetable oil, for the pan
Garlic Fried Rice (Sinangag)
- 4 cups (740 g) cooked jasmine rice, cold (day-old or refrigerated for at least 4 hours)
- 3 tablespoons (45 ml) vegetable oil
- 8 cloves garlic, thinly sliced
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground white pepper
Banana Ketchup Gravy
- ½ cup (120 ml) banana ketchup (Jufran or UFC brand)
- 1 cup (240 ml) chicken stock
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 g) unsalted butter
- 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon cane vinegar or white vinegar
Fried Eggs & Assembly
- 4 large eggs
- 2 tablespoons (30 ml) vegetable oil
- Sliced scallions, for garnish
- Banana ketchup, for serving
Method
- Make the longanisa mixture.
Combine 1 pound (450 g) ground pork, 4 cloves garlic (minced or pressed), 2 tablespoons (30 ml) cane vinegar, 2 tablespoons (25 g) dark brown sugar, 1 tablespoon (15 ml) soy sauce, 1 teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, ½ teaspoon kosher salt, and ¼ teaspoon ground annatto powder in a large bowl. Mix with your hands until the seasoning is evenly distributed. Divide into 4 equal portions and form each into a patty about ¾ inch (2 cm) thick. Refrigerate for at least 30 minutes (or up to overnight) so the patties firm up and the flavors meld.
- Make the garlic fried rice.
Heat 3 tablespoons (45 ml) vegetable oil in a large wok or skillet over medium heat. Add 8 cloves garlic, thinly sliced, and cook, stirring constantly, until the garlic turns golden and crispy, 2 to 3 minutes. Watch carefully — garlic goes from golden to burnt fast. Remove about half the crispy garlic chips with a slotted spoon and set aside on a paper towel for garnish. Increase heat to high. Add 4 cups (740 g) cold jasmine rice, breaking up any clumps with the back of a spatula. Spread the rice in an even layer and let it sit without stirring for 1 minute to develop a slight crust on the bottom. Stir and repeat 2 to 3 times until the rice is heated through, lightly toasted, and coated in the garlicky oil, 4 to 5 minutes total. Season with ¾ teaspoon kosher salt and ¼ teaspoon white pepper. Transfer to a bowl and cover to keep warm.
- Cook the longanisa patties.
Heat 2 tablespoons (30 ml) vegetable oil in a large skillet over medium heat. Add the patties and cook for 4 to 5 minutes per side. Longanisa has sugar in the seasoning, so it will caramelize and darken more than a plain burger — watch the heat and adjust to medium-low if the exterior is darkening too fast before the center cooks through. The patties are done when firm to the touch and the internal temperature reaches 160°F (71°C). Transfer to a plate and tent loosely with foil.
- Make the banana ketchup gravy.
Without wiping the skillet, reduce heat to medium. Add 1 tablespoon (15 g) unsalted butter and let it melt, scraping up any browned bits from the patties with a wooden spoon. Pour in ½ cup (120 ml) banana ketchup, 1 cup (240 ml) chicken stock, and 1 tablespoon (15 ml) soy sauce. Stir to combine and bring to a simmer. Stir the cornstarch slurry (1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water) to recombine, then pour it into the pan while stirring. Cook for 2 to 3 minutes until the gravy thickens to the consistency of a thin brown gravy — it should coat the back of a spoon. Stir in ¼ teaspoon freshly ground black pepper and 1 teaspoon cane vinegar. Taste and adjust seasoning. Reduce heat to low and keep warm.
- Fry the eggs.
Heat 2 tablespoons (30 ml) vegetable oil in a nonstick skillet over medium-high heat. When the oil shimmers, crack in 4 large eggs. Cook until the whites are set with crispy, lacy edges and the yolk is still fully runny, 2 to 3 minutes. Filipino-style fried eggs run hot and crispy — do not be shy with the heat.
- Assemble.
Mound garlic fried rice in each bowl or plate. Set a longanisa patty on top. Ladle banana ketchup gravy generously over the patty and around the rice. Place a fried egg on top. Scatter sliced scallions and reserved crispy garlic chips over the top. Serve with banana ketchup on the side.
SERVE WITH
A small side of pickled papaya (atchara) or sliced fresh tomatoes with a sprinkle of fish sauce provides the tart counterpoint that Filipino breakfast always wants. Brewed barako coffee or a cold calamansi juice.
Chef’S Notes (Read Before You Cook)
- Banana ketchup is sold at any Asian grocery store with a Filipino section — Jufran and UFC are the two most common brands. It is sweeter and tangier than tomato ketchup, with a distinct fruity depth. Do not substitute tomato ketchup — the flavor profile of the gravy depends on the banana ketchup’s specific sweetness.
- Longanisa varies by region in the Philippines. This version is modeled on Pampanga-style longanisa (sweet, garlicky, heavy on the sugar). If you can find premade longanisa at a Filipino grocery store, buy it and skip making the patties from scratch — just form the filling into patties instead of keeping the link shape.
- Day-old rice is essential for sinangag. Freshly cooked rice is too moist and will steam instead of frying. If you need to speed this up, spread hot cooked rice on a rimmed baking sheet and refrigerate uncovered for 1 to 2 hours.
- Annatto (achiote) powder gives the longanisa its characteristic reddish-orange color. It is available in the Latin or Filipino section of most grocery stores. If unavailable, the extra sweet paprika is a reasonable color substitute, though the flavor is slightly different.
- The banana ketchup gravy thickens as it sits. If reheating, thin with a splash of chicken stock.
Robert Meyers-Lussier