Orange-Cranberry Pork Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 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 |
Directions:
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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