Orange-Cranberry Pork Stew Recipe

Name: Orange-Cranberry Pork Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium orange; 1 1/2 teaspoons dark sesame oil; 1 lb boneless pork shoulder, trimmed and cut into 1-inch pieces (Boston Butt); 1/4 teaspoon kosher salt; 1/2 cup onion, coarsely chopped; 5 garlic cloves, chopped; 1 cup unsalted chicken stock; 1 tablespoon dark brown sugar; 2 tablespoons low sodium soy sauce; 1 tablespoon rice vinegar; 2 teaspoons sambal oelek; 1 cup fresh cranberries; 4 cups long-grain rice (cooked); 2 tablespoons green onions, diagonally sliced

Servings: persons

1 medium orange
1 1/2 teaspoons dark sesame oil
1 lb boneless pork shoulder, trimmed and cut into 1-inch pieces (Boston Butt)
1/4 teaspoon kosher salt
1/2 cup onion, coarsely chopped
5 garlic cloves, chopped
1 cup unsalted chicken stock
1 tablespoon dark brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sambal oelek
1 cup fresh cranberries
4 cups long-grain rice (cooked)
2 tablespoons green onions, diagonally sliced

1
Preheat oven to 325 degrees F. Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.
2
Heat a dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle pork evenly with salt. Add pork to pan; saute 5 minutes, turning to brown on all sides. Add 1/2 cup chopped onion to pan; saute 2 minutes; stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in orange sections, orange juice , stock and next 4 ingredients (through sambal oelek).
3
Cover and bake at 325 degrees for 1 hour. Stir in cranberries. Bake, covered, at 325 for an additional 30 minutes or until pork is fork-tender. Place 1 cup rice in each of 4 bowls; top each serving with about 3/4 cup pork mixture. Sprinkle each serving with 1 1/2 teaspoons green onions.

1286

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium orange, 1 1/2 teaspoons dark sesame oil, 1 lb boneless pork shoulder, trimmed and cut into 1-inch pieces (Boston Butt), 1/4 teaspoon kosher salt, and more.

Yes, Orange-Cranberry Pork Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orange-Cranberry Pork Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions