Pork Arroz Caldo from Leftover Rice (Lugaw)

Pork Arroz Caldo from Leftover Rice (Lugaw)

Rice porridge is a popular hot soup in Asia. Although there are so many variations of rice porridge, it is typically rice prolong cooked in water. It is called Arroz Caldo or Lugaw in the Philippines and cooked in many different ways; while it is called Congee in China and Okayu in Japan.

Because ginger is believed to soothe an upset stomach, relieves nausea, gas and other discomforts, Lugaw in the Philippines is a favorite soup when someone is under the weather. For us who reside outside the Philippines, this is one of our comfort foods, especially during the winter times.

Don’t worry about breaking the traditional rice porridge recipe because Arroz Caldo, Lugaw, Congee or whatever it is called in other countries, rice porridge is pretty much rice cooked in water. Throw into the pot whatever vegetables and spices you want to include.

Pork Arroz Caldo from Leftover Rice The Cooking Pinay

Additional tips and instructions:

The rice I used in this recipe is my leftover rice. You can use as much rice as you want, just be sure to add the correct amount of the water and other ingredients. Uncooked rice can be used also but it will take a little longer and requires more water than the amount suggested. If you have sticky rice, it’s even better.

For the vegetables, you can substitute spinach with sweet potato leaves. Just adjust a little bit of cooking time since sweet potato leaves take a little longer to cook or you can toss in any of your favorite vegetables.

You’re going to love this recipe especially if you’re staying under the budget!

Pork Arroz Caldo from Leftover Rice
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Perfectly seasoned Arroz Caldo or Lugaw.

Course: Breakfast, Main Course, Snack, Soup
Cuisine: Asian, Chinese, Filipino, Japanese, Philippines, Southeast Asia
Keyword: arroz caldo, congee, filipino goto, rice porridge
Servings: 2
  • 3 cups leftover rice
  • 1 cup pork, thinly chopped or bite size
  • 2 cooked eggs, cut in halves
  • 2 cups spinach or sweet potato leaves
  • 4 cubes beef bouillon
  • 1 oz ginger root, julienned
  • 2 cloves garlic, chopped
  • 4 cups water
  • 2 tbsp unsalted butter
  • scallion or green onions (for garnish)
  1. In a large skillet or stock pot, melt butter over medium-high heat. 

  2. Saute garlic and ginger. Add pork and sear or until they shrink a little.

  3. Add water, bouillon, and rice. Stir and cover. Let it boil for 5 minutes

  4. Remove cover, stir and taste. Add more bouillon if needed. 

  5. Add the spinach or sweet potato leaves. Cover and cook 3-5 minutes. 

  6. Remove cover and transfer to a serving dish. Add the eggs and garnish with scallion or green onions.

Watch the video:

The Cooking Pinay

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