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Orange Stewed Pork with Okra

March 18, 2016

Kevin and his dad were looking through one of Kevin’s magazines for recipes, and this one caught their attention.  We cooked it, and indeed, it was delicious.  Everyone in the family agreed that the next time we make it, though, we will leave out the cinnamon.  If you prefer the flavor of Indian dishes, you will want to leave it in.  Kevin’s version of this recipe is from Woman’s Day, May 2013 ed. and is brought to you by his Kickstarter Backers.


1 large navel orange

1 Tbsp all-purpose flour

1 Tbsp. paprika

1 Tbsp. cumin

1/2 tsp. ground cinnamon (optional)

1/2 tsp. Kosher salt

1/2 tsp. pepper

1 (14.5 oz) can diced tomatoes

4 cloves garlic, minced

2 lb boneless pork shoulder, but into chunks

10 oz. frozen cut okra

3 c. Minute Maid 5 min. rice


Zest the orange into a Dutch oven.  Squeeze the juice of the orange into the Dutch oven.  Whisk in the flour, paprika, cumin, (cinnamon), and the salt and pepper.  Add the tomatoes (and their juices), garlic, and pork and toss to combine.  Cook, covered in a 300 degree F oven for 5-6 hours, until the pork is tender and easily pulls apart.  Gently fold the okra into the stew, cover and cook for an additional 20 min. or until okra is done.  Serve over rice.



From → main course, okra, Pork

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