Orange-Cranberry Pork Stew

• 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 coarsely chopped onion
• 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 diagonally sliced green onions

1. Preheat oven to 325u0b0.
2. Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.
3. 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). Cover; bake at 325u0b0 for 1 hour. Stir in cranberries. Bake, covered, at 325u0b0 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.
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orange, sesame oil, pork shoulder, kosher salt, onion, garlic, chicken, brown sugar, lower, rice vinegar, sambal oelek, fresh cranberries, hot cooked, green onions

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