I joined this page so I could tell you all how awesome this recipe is. I first made it last fall and it was FANTASTIC! When I made it after fresh cranberry season was over, I made it with frozen and it was not as good. So far I have made it 3 times this year and making it again today.
Orange-Cranberry Pork Stew
If you prefer a thicker stew, reduce the broth to 3/4 cup, or simmer on the stove after baking.
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Total: 2 Hours, 6 Minutes
- Calories: 440
- Fat: 8.8g
- Saturated fat: 2.7g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1.6g
- Protein: 28.2g
- Carbohydrate: 60.4g
- Fiber: 3.1g
- Cholesterol: 68mg
- Iron: 3.8mg
- Sodium: 427mg
- Calcium: 70mg
- 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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