Orange-Cranberry Pork Stew

• 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

1. Preheat oven to 325 degrees F. Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.
2. 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).
3. 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.

orange, sesame oil, pork shoulder, kosher salt, onion, garlic, brown sugar, soy sauce, rice vinegar, sambal oelek, fresh cranberries, longgrain rice, green onions

Taken from www.food.com/recipe/orange-cranberry-pork-stew-492996 (may not work)