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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Orange-Cranberry Pork Stew

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

Cooking Light JANUARY 2013

  • Yield: Serves 4
  • Hands-on: 36 Minutes
  • Total: 2 Hours, 6 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Orange-Cranberry Pork Stew Recipe

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