Coconut Creamed Spinach with Pork Crackling

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.

Coconut Creamed Spinach with Pork Crackling

Ingredients

Instructions

Notes

Nutrition

Additional Info