Orange-Cranberry Pork Stew

Name: Orange-Cranberry Pork Stew
Prep time: 2 h 6 min
Cook time: 2 h 6 min
Total time: 2 h 6 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces; 237 milliliters unsalted chicken stock (such as Swanson); 946 milliliters hot cooked long-grain white rice; 237 milliliters fresh cranberries; 1 Tbsp dark brown sugar; 2 teaspoons dark sesame oil; 5 garlic cloves, chopped; 2 Tbsps diagonally sliced green onions; 0 teaspoons kosher salt; 2 Tbsps lower-sodium soy sauce; 118 milliliters coarsely chopped onion; 1 medium orange; 1 Tbsp rice vinegar; 2 teaspoons sambal oelek (ground fresh chile paste)

Orange-Cranberry Pork Stew requires approximately 2 hours and 6 minutes from start to finish. This gluten free and dairy free recipe serves 4. One portion of this dish contains roughly 33g of protein, 7g of fat, and a total of 442 calories. Autumn will be even more special with this recipe. If you have green onions, kosher salt, brown sugar, and a few other ingredients on hand, you can make it. To use up the cooked white rice you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. It works well as a reasonably priced main course.

Instructions

Preheat oven to 32

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Oven

Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.

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Extract

Orange

Juice

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Bowl

Heat a Dutch oven over medium-high heat.

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Dutch Oven

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Sprinkle pork evenly with salt.

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Pork

Salt

Add pork to pan; saut 5 minutes, turning to brown on all sides.

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Pork

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Frying Pan

Add 1/2 cup chopped onion to pan; saut 2 minutes, stirring occasionally.

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Onion

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Frying Pan

Add garlic; saut 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.

Ingredients you will need

Orange Slices