Pork Arroz Caldo from Leftover Rice The Cooking Pinay
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.