Serves 8 ( 1/2 c. rice + about 2/3 c. pork mixture = 8 points +)
- 2 medium seedless oranges, peeled and sectioned
- 1 T. dark sesame oil
- 2 lbs. boneless pork shoulder, lean and trimmed of fat, cut into 1 inch pieces
- salt to taste
- 1/2 c. chopped onion
- 1 c. fat-free chicken broth
- 2 T. brown sugar
- 2 T. low-sodium soy sauce
- 1 T. rice vinegar
- 1 T. chili garlic paste
- 1 c. frozen cherries or fresh cherries, pitted
- 4 c. cooked Jasmine rice
- 1/4 c. sliced green onion
Preheat oven to 325
Heat a Dutch oven over medium heat. Add oil and swirl to coat. Sprinkle pork with salt and add pork to pan cooking for 5 minutes, browning on all sides. Add onion and cook 2 minutes. Stir in orange sections, broth and next four ingredients ( through chili garlic paste)
Cover and bake at 325 for 1 hour. Stir in cherries. Bake, covered for an additional 30 minutes.
Remove from oven and sprinkle with green onions.
this looks so yummy. but i cant hardly ever find cherries here in spain...what other fruits do you think would work?
ReplyDeleteMelissa Ruth,
DeleteTry cranberries!
one more question; sorry! i can only get dried cranberries here...how much would you add? going to make this recipe, this week!
DeleteMelissa,
DeleteTry 1/2 c. of the dried cranberries.