Orange-Cranberry Pork Stew
My Carolina Kitchen
My Carolina Kitchen
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  • 1 medium Naval orange (more if you wish to garnish, see below)
  • 1 ½ teaspoons dark sesame oil + more as needed
  • 1 pound boneless pork shoulder, also known as a Boston butt, trimmed of excess fat and cut into 1” pieces
  • Kosher salt
  • ½ cup coarsely chopped onion
  • 5 garlic cloves, peeled & chopped
  • 1 cup low-sodium, low fat chicken stock
  • 1 tablespoon dark brown sugar
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons sambal oelek (ground fresh chili paste)
  • 1 cup fresh or frozen cranberries (more if you wish to garnish, see below)
  • 4 cups hot cooked long grain white rice
  • 2 tablespoons diagonally cut green onions, including green tops
  • Garnish of more orange segments and cranberries if desired (see below)
  • 1 – 2 oranges, depending on their size, peeled and cut into segments
  • ½ cup or so cranberries, fresh or defrosted, cooked in water until their skins pop, and then drain well.



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