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
- Preheat oven to 325°.
- 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; 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.