Tochitură

Name: Tochitură
Yield: 3
Cuisine: Romania
Ingredients: Pork shoulder, cubed — 400 g (14 oz); Smoked sausage, sliced — 200 g (7 oz); Onion, chopped — 1; Garlic, minced — 2 cloves; White wine — 240 ml (8 fl oz); Paprika — 1 tbsp; Oil — 2 tbsp; Stock — 240 ml (8 fl oz); Eggs — 4; Mămăligă (polenta) and crumbled telemea cheese, to serve; Salt and pepper — to taste

The Quirky Foodster Team

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Servings

Ingredients

Pork shoulder, cubed — 400 g (14 oz)
Smoked sausage, sliced — 200 g (7 oz)
Onion, chopped — 1
Garlic, minced — 2 cloves
White wine — 240 ml (8 fl oz)
Paprika — 1 tbsp
Oil — 2 tbsp
Stock — 240 ml (8 fl oz)
Eggs — 4
Mămăligă (polenta) and crumbled telemea cheese, to serve
Salt and pepper — to taste

Method

Heat the oil in a large pot and brown the pork on all sides.
Add the onion and garlic, and sauté until softened.
Add the paprika, wine and stock, and bring to a simmer.
Cover and cook over low heat for 1–1.5 hours until the pork is very tender.
Add the sliced smoked sausage and simmer for a further 10 minutes.
Season with salt and pepper.
Fry the eggs sunny-side up in a separate pan.
Serve the meat stew alongside polenta, topped with a fried egg and crumbled cheese.

Introduction: A hearty stew of mixed meats simmered in a rich sauce, served with polenta, a fried egg and cheese, a beloved and substantial Romanian main course.

Cultural Background: Tochitură reflects Romania's love of hearty, generous meals, its combination of various meats, polenta and cheese making it a satisfying dish especially popular in the Moldova region and beyond.

Tips: Simmer the pork slowly and gently until properly tender before adding the sausage. Serve immediately after frying the eggs, as the yolk is meant to be soft and runny, mixing into the stew.

Variations: Use different combinations of meats and sausages according to regional tradition. Adjust the paprika quantity for a milder or more robust flavour.

Storage: Refrigerate the meat stew in an airtight container for up to 3 days; fry fresh eggs when serving.

Reheating: Reheat the stew gently on the stovetop; fry fresh eggs and prepare fresh polenta.

FAQs:

Q: What region is tochitură especially associated with?

A: Moldova, in northeastern Romania, though it's enjoyed as a hearty dish across the country.

Q: What is tochitură traditionally served with?

A: Mămăligă (polenta), a fried egg on top, and crumbled telemea cheese.