Chinese 5-Spice Pork Casserole (Lower Carb, Gluten-Free, Dairy-Free)

Chinese 5-Spice Pork Casserole

After following a lower-carb lifestyle for almost 10 years, I’ve learned to find substitutes for many of my former, carb-loaded favorites such as pasta, potato saladmashed potatoes and rice.

I have not been a big casserole person as they are usually too high in carbohydrates for my metabolism. However, one day I was really wanting to make a casserole so I could use up some leftover pork from this recipe for Chinese 5-Spice Pork, so I searched through my cookbooks and online for some inspiration.

Casserole pre-cheese topping

Casserole pre-cheese topping


I found NONE that looked appealing to me.

Many of them were loaded with dairy cheese (a no-no for me due to a sensitivity) and too high in starches with rice or pasta mixed in.

So I set out to create my own casserole and hoped for the best.

After cheese topping, before baking.

After cheese topping, before baking.

Well it turned out GREAT and I’m excited to share it with you. You can substitute any leftover meat and veggies you have; just cut it into small cubes and you’re set.

Let me know what you think in the comments below.

Baked casserole

Baked casserole


Did you have some leftover meat you were able to turn into a casserole, too?

Lots of leftovers! Yum...

Lots of leftovers! Yum…


  • Cooking oil spray
  • 2 – 3 lbs of chopped Chinese 5-Spice pork, plus some of the leftover broth with veggies (I used leftovers from this recipe but you can substitute most any other leftover slow-cooker meat)
  • 12 oz bag of frozen greens (I used diced turnip greens, but anything should do – chopped spinach, diced broccoli, chopped kale, etc. – just make sure there are no large, frozen clumps since you’ll be dumping it straight in from frozen)
  • 3 oz bag of bacon bits – all natural, no nitrates preferred
  • 1/2 cup almond flour
  • 8 oz dairy-free Daiya cheese shreds, plus some extra from another bag for topping
  • optional – adds more carbs – 1 sweet potato shredded, 1 butternut squash cut into small cubes, etc.


  1. Preheat oven to 375 degrees.
  2. Spray a 9 x 13″ casserole dish with cooking spray and set aside.
  3. In large bowl, mix together chopped leftover meat, frozen greens, bacon bits, almond flour, 8 oz Daiya cheese, and optional sweet potato or butternut squash.
  4. Add about 1 cup of the broth/veggies from the leftover slow cooker meal, enough to moisten the almond flour a bit.
  5. Place all ingredients into greased casserole dish.
  6. Top with 1/4 cup of extra Daiya cheese shreds.
  7. Place into preheated oven and bake for 40-50 minutes, until heated through and bubbly.


Caitlin Signature



-Caitlin Russell MS, RDN, LD

Pork Casserole

Did you enjoy this article?
Share the Love
Get Free Updates
Posted in Gluten Free, Nutrition, Protein, Recipe, Recipe - Casserole, Recipe - Dinner, Weight Loss Tagged with: , , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *