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Pork Arroz Caldo from Leftover Rice The Cooking Pinay
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Pork Arroz Caldo from Leftover Rice

Perfectly seasoned Arroz Caldo or Lugaw.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
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

  • In a large skillet or stock pot, melt butter over medium-high heat. 
  • Saute garlic and ginger. Add pork and sear or until they shrink a little.
  • Add water, bouillon, and rice. Stir and cover. Let it boil for 5 minutes
  • Remove cover, stir and taste. Add more bouillon if needed. 
  • Add the spinach or sweet potato leaves. Cover and cook 3-5 minutes. 
  • Remove cover and transfer to a serving dish. Add the eggs and garnish with scallion or green onions.