Orange-Cranberry Pork Stew

Ingredients

• 1 pound boston butt pork shoulder boneless trimmed cut into 1-inch pieces (Boston butt)
• 1 cup chicken stock see unsalted (such as Swanson)
• 4 cups rice long-grain white hot cooked
• 1 cup cranberries fresh
• 1 tablespoon brown sugar dark
• 1.5 teaspoons sesame oil dark
• 5  garlic cloves chopped
• 2 tablespoons green onions diagonally sliced
• 0.3 teaspoon kosher salt 
• 2 tablespoons lower-sodium soy sauce 
• 0.5 cup onion coarsely chopped
• 1 medium cranberry-orange relish 
• 1 tablespoon rice vinegar 
• 2 teaspoons sambal oelek fresh (ground chile paste)

Equipment

• bowl
• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 32
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.
4. Add oil to pan; swirl to coat.
5. Sprinkle pork evenly with salt.
6. Add pork to pan; saut 5 minutes, turning to brown on all sides.
7. Add 1/2 cup chopped onion to pan; saut 2 minutes, stirring occasionally.
8. Add garlic; saut 1 minute, stirring constantly. Stir in orange sections, orange juice, stock, and next 4 ingredients (through sambal). Cover; bake at 325 for 1 hour. Stir in cranberries.
9. Bake, covered, at 325 for an additional 30 minutes or until pork is fork-tender.
10. Place 1 cup rice in each of 4 bowls; top each serving with about 3/4 cup pork mixture.
11. Sprinkle each serving with 1 1/2 teaspoons green onions.