Orange-Cranberry Pork Stew

Orange-Cranberry Pork Stew
prefer a thicker stew, reduce the broth to 3/4 cup, or simmer on the stove after baking.


  • 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.
  4. 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.
  5. Add 1/2 cup chopped onion to pan; sauté 2 minutes, stirring occasionally.
  6. Add garlic; sauté 1 minute, stirring constantly.
  7. Stir in orange sections, orange juice, stock, and next 4 ingredients (through sambal). Cover; bake at 325° for 1 hour.
  8. Stir in cranberries.
  9. Bake, covered, at 325° for an additional 30 minutes or until pork is fork-tender.
  10. Place 1 cup rice in each of 4 bowls; top each serving with about 3/4 cup pork mixture.
  11. Sprinkle each serving with 1 1/2 teaspoons green onions.

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