Prep 36 mins
Cook 1 min
From Cooking Light Magazine. If you 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 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
- 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.