Orange-Cranberry Pork Stew

Name: Orange-Cranberry Pork Stew
Prep time: 36 min
Cook time: 1 min
Total time: 37 min
Yield: 4 serving(s)
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

Submitted by DailyInspiration

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

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Ready In:: 37mins
Ingredients:: 14
Serves:: 4

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

Preheat oven to 325 degrees F. Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.
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).
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.