- 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
- 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
How to Make It
Preheat oven to 325°.
Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.