Orange-Cranberry Pork Stew |
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Prep Time: 36 Minutes Cook Time: 1 Minutes |
Ready In: 37 Minutes Servings: 4 |
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From Cooking Light Magazine. If you prefer a thicker stew, reduce the broth to 3/4 cup, or simmer on the stove after baking. Ingredients:
1 medium orange |
1 1/2 teaspoons dark sesame oil |
1 lb boneless pork shoulder, trimmed and cut into 1-inch pieces (boston butt) |
1/4 teaspoon kosher salt |
1/2 cup onion, coarsely chopped |
5 garlic cloves, chopped |
1 cup unsalted chicken stock |
1 tablespoon dark brown sugar |
2 tablespoons low sodium soy sauce |
1 tablespoon rice vinegar |
2 teaspoons sambal oelek |
1 cup fresh cranberries |
4 cups long-grain rice (cooked) |
2 tablespoons green onions, diagonally sliced |
Directions:
1. Preheat oven to 325 degrees F. Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.
2. Heat a dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle pork evenly with salt. Add pork to pan; saute 5 minutes, turning to brown on all sides. Add 1/2 cup chopped onion to pan; saute 2 minutes; stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in orange sections, orange juice , stock and next 4 ingredients (through sambal oelek).
3. Cover and bake at 325 degrees 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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