Wednesday, January 16, 2013

Orange-Cherry Pork Stew

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.


  1. this looks so yummy. but i cant hardly ever find cherries here in spain...what other fruits do you think would work?

    1. one more question; sorry! i can only get dried cranberries much would you add? going to make this recipe, this week!

    2. Melissa,
      Try 1/2 c. of the dried cranberries.


I love hearing from people who visit my blog! Let me know that you stopped by and let me know if you try a recipe!


Related Posts Plugin for WordPress, Blogger...