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Pork Arroz Caldo from Leftover Rice The Cooking Pinay
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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
Ingredients
  • 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)
Instructions

  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.