Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
36 Mins
Total Time
2 Hours 6 Mins
Yield
Serves 4

If you prefer a thicker stew, reduce the broth to 3/4 cup, or simmer on the stove after baking.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.

Step 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.

Chef's Notes

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.

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