Hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to Hawaiian comfort food classics with an homage to a dish that sadly no longer exists, which is the Mapo Moco found at Papa'aina, on the Lahaina wharfs of Maui. Although sadly Papa'aina was lost to the Maui fires in 2023, its culinary legacy created by chef Lee Anne Wong still lives on in my camera roll, as I was fortunate enough to grab a bite in their space before the fires took it from us. For those unfamiliar, a "mapo moco" is the mashing together of two dishes that we have made on this channel already, one a classic Hawaiian dish, and the other a classic Sichuan dish. Mapo tofu is a spicy braised ground pork and tofu dish commonly found in Chinese Sichuan cuisine that most notably makes use of chili oil, doubanjiang, and Sichuan peppercorn to create its firey red, saucy qualities.
Similarly, the loco moco is also a classic Hawaiian dish that features a hamburger patty served on top of a bed of rice, then stacked with a runny egg on top, then covered in gravy (some folks in the comments of this channel have somewhat accurately described this dish as a Hawaiian Salisbury steak, which I don't disagree with). So! today, we are making a fusion of these two dishes, wherein the "mapo" or braised ground pork element of our mapo tofu will serve in lieu of our gravy covered hamburger patty for our loco moco, yielding a spicy, saucy, runny, delicious abomination that shouldn't work, but it absolutely does. Hope you try it.
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www.woocancook.com/mapo-moco
0:00 Hello Hi Everyone!
2:30 Mise En Place (veggies)
3:13 Mise En Place (marinade)
3:45 Mise En Place (sauce)
4:37 On The Stove (stir fry)
5:56 On The Stove (dry toast)
6:36 On The Stove (wok fried egg)
7:34 Let's Eat!
8:37 Thanks For Watching!