A low carb coconut creamed spinach dish with pork crackling makes a delicious dairy free main dish. It’s paleo friendly and full of flavor.
I’ve seen more and more people moving towards a dairy-free diet. It does seem like a good move to make, but I just love my cheese too much.
However, I’d like to start doing more recipes that don’t involve milk products for those that need them. And, maybe one day I’ll make the move myself.
Since I already have a fantastic creamed spinach recipe here, I’m sharing a coconut creamed spinach with pork and homemade pork crackling. By using coconut milk and cream it’s perfect for a dairy-free paleo diet.
This is a meaty dish that can be served as a main dish. The homemade pork cracklings are a nice addition. But, you can use store bought if you don’t have the time to fry them up.
A Dairy-Free Option
The coconut and ginger gives this dish a nice Asian flare. I don’t even miss the cream or cheese because it’s such an excellent flavor combination.
There’s a lot of information about why milk products are bad for you. But, I believe the answer to the question “Is dairy is bad” really depends on the person.
I had a food sensitivity test done, and dairy wasn’t one of the things that came up. My big food sensitivity is egg whites which is something I need to stay away from.
It wouldn’t hurt for me to go dairy-free as there does seem to be some benefit. Luckily, with coconut, I can still enjoy dishes like this coconut creamed spinach with pork.
Homemade Pork Cracklings
I was actually surprised at how easy it is to make your own pork crackling at home. Since it’s so easy to find in the local stores, I’ve never made it before.
If you have trouble finding pork rinds in your area, you need to try making them yourself. It’s super easy. All you need is some pork skin with fat.
The homemade cracklings are a great add to top off this coconut creamed spinach dish. They add both flavor and some crunch.
Holiday Side Dish
I’m going to have to remember this dish for Christmas because adding in red chili peppers with the spinach gives some festive color for the holiday. You can certainly leave the peppers out, but the added color is a nice finishing touch.
Speaking of holidays, I can’t believe they are just around the corner. Luckily, I prepared some recipes early this year so I’d be ready.
I know a lot of bloggers start laying on the sugar as the year comes to an end. I’m hoping to keep my theme of having more savory recipes.
Even though there are low carb treats, they really shouldn’t be eaten regularly. Real food is so much more satisfying! Are you eating a lot less sweets since going low carb?
Coconut Creamed Spinach Pork Crackling Recipe – Paleo Low Carb
Enjoy this paleo friendly side dish. If you need more dairy-free ideas for the holidays, here’s a few more:
- Keto Cauliflower Rice Mushroom Risotto
- Roasted Jicama with Green Beans
- Pan Fried Brussels Sprouts with Bacon
- Roasted Celery Root and Radishes
- Cilantro Lime Cauliflower Rice
Coconut Creamed Spinach with Pork Crackling
- 18 ounces fresh spinach about 500 grams
- 1.7 pounds country-style pork or pork belly about 750 grams
- 1 cup coconut cream
- 1 cup coconut milk
- 3 – 5 red chillies
- 1 medium white onion finely chopped
- 6 cloves garlic finely chopped
- ¼ cup ginger thinly sliced
- salt and ground black pepper to taste
- 2 cups water
- 1 – 2 tablespoons coconut oil
- Wash pork thoroughly and pat dry. Separate pork skin and fat from meat.
- Slice pork skin in bite size pieces and dice pork fat. Thinly slice pork meat. This batch had one rib bone which was included in the cooking process. Season with salt and black pepper. Refrigerate for about 20 to 30 minutes while continuing instructions.
- Wash spinach with cold water and shake off excess water.
- In a large skillet with a glass cover, boil water and add pork skin, fat and meat. Boil for 10 to 15 minutes, covered. Stir occasionally to avoid water from spilling. Once pork meat is tender, transfer to a plate.
- Continue for pork fat and skin to cook in the same skillet. Once the water evaporates, allow pork fat and skin to cook in its own oil, covered. You will hear the sound of popping pork skin. Occasionally turn fat and skin to avoid burning but use the skillet’s cover as shield. This batch took 16 minutes to be crisp. Drain oil and set aside.
- In the same skillet, opt to discard pork’s oil and use a new batch of coconut oil. Sauté onions until soft, add garlic and ginger. Sauté until fragrant and onions are translucent. Add pork meat slices and cook until slightly brown.
- In low heat, pour coconut milk then add red chillies and simmer for 8 to 10 minutes, uncovered.
- Toss in spinach. Push spinach to coconut milk. Pour coconut cream.
- Continue to simmer, uncovered, for 12 to 15 minutes or until coconut milk and cream has been reduced to a thick consistency. Season with salt and black pepper, according to taste.
- Transfer to a serving platter, top with red chillies and homemade pork crackling.
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