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 pound boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces; 1/4 teaspoon kosher salt; 1/2 cup coarsely chopped onion; 5 garlic cloves, chopped; 1 cup unsalted chicken stock (such as Swanson); 1 tablespoon dark brown sugar; 2 tablespoons lower-sodium soy sauce; 1 tablespoon rice vinegar; 2 teaspoons sambal oelek (ground fresh chile paste); 1 cup fresh cranberries; 4 cups hot cooked long-grain white rice; 2 tablespoons diagonally sliced green onions

Servings: persons

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

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Preheat oven to 325u00b0.
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Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.
3
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). Cover; bake at 325u00b0 for 1 hour. Stir in cranberries. Bake, covered, at 325u00b0 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.
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1286

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 pound boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces, 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.

Orange-Cranberry Pork Stew

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