Yesterday I arrived in Lihue from Mainland in time for breakfast. I made a beeline for The Feral Pig, just south of the airport. No need to rush, turns out the breakfast menu is served until 2pm.
For me, the Feral Moco, $15, made with a grilled patty of Kauai beef and local pork topped with melted white cheddar cheese, housemade brown gravy, caramelized onions, strips of house-cured bacon, a pair of eggs, and fried rice.
My waitress apologized that the kitchen was out of fried rice at the moment and could only make this with white rice. I went ahead, and I’m glad I did, as the pearly short grains of rice were perfectly cooked. And someone in the kitchen knows how to cook eggs too, my over-easies were exactly on point with dense chalky whites, runny yolks, and no browned spots. The still crisp onions were cooked to sweetness. Crispy pork belly was absolutely grand with lovely balance of sweet fat, smoke and gentle salting. The gravy was a bit heavy on the dried herbs but had good meaty depth and velvety texture. Oddly, the patty itself did not stand out in any particular way and without the gravy would have been too bland on its own merits. Here's the photo (do not click on this if you're hungry right now):
To drink, a housemade ginger-lemonade was very refreshing.
To follow-up our Portuguese sausage discussion, The Feral Pig makes its own breakfast sausage but not the Portuguese sausage offered on the menu. I spoke to one of the principals, Dave, and he was not aware of anyone on the island using local pork to make Portuguese sausage. He said he had a couple recipes but had not tried his hand at it yet. He suggested that I speak to the folks at Kaneshiro. He also steered me to other spots cooking with locally raised ingredients.
The Feral Pig Pub & Diner
3501 Rice Street Suite 103
Lihue, HI 96766