Ingredients
2 tablespoons olive oil1 pound boneless country-style pork ribs, cubed2 medium carrots, chopped2 celery ribs, chopped1 medium onion, chopped3 garlic cloves, minced2 bay leaves1 tablespoon white wine1-1/2 teaspoons salt1 teaspoon Chinese five-spice powder1/4 to 1/2 teaspoon cayenne pepper1/4 teaspoon pepperDash ground allspice or cinnamon4-1/2 cups water, divided 4 small red potatoes, cubed1 medium tart apple, peeled and sliced2 tablespoons cornstarchCooked wild riceChopped fresh parsley, optional
Preparation
In a 6-qt. stockpot, heat oil over medium-high heat. Brown pork. Add carrots, celery and onion; cook and stir 2-4 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in bay leaves, wine, seasonings and 4 cups water. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, 1-1/2 hours.
Add potatoes and apple. Cook until tender, 15-20 minutes. Mix cornstarch and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves. Serve over wild rice and, if desired, top with parsley.
