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Orange Cranberry Pork Stew


This is a flavorful and tender pork stew, made colorful with the addition of fresh cranberries. Serve over rice for a hearty main dish that’s company-worthy.

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Rate this recipe 4.5/5 (8 Votes)


  • 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 onion, coarsely chopped
  • 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 green onions, diagonally sliced


Servings 4
Preparation time 25mins
Cooking time 130mins


Step 1

Preheat oven to 325°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; 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, brown sugar, soy sauce, rice vinegar and sambal.

Cover; bake 1 hour.

Remove from oven and stir in cranberries. Cover and bake 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.

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