Orange-Cranberry Pork Stew

Orange-Cranberry Pork Stew Recipe
Photo: Johnny Autry; Styling: Cindy Barr
If you prefer a thicker stew, reduce the broth to 3/4 cup, or simmer on the stove after baking.


Serves 4
Total time: 2 Hours, 6 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 36 Minutes
Total: 2 Hours, 6 Minutes

Nutritional Information

Calories 440
Fat 8.8 g
Satfat 2.7 g
Monofat 3.7 g
Polyfat 1.6 g
Protein 28.2 g
Carbohydrate 60.4 g
Fiber 3.1 g
Cholesterol 68 mg
Iron 3.8 mg
Sodium 427 mg
Calcium 70 mg


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


1. Preheat oven to 325°.

2. 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; sauté 5 minutes, turning to brown on all sides. Add 1/2 cup chopped onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in orange sections, orange juice, stock, and next 4 ingredients (through sambal). Cover; bake at 325° 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.


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