Tochitură Moldovenească (Moldavian Pork Stew)
Local name: Tochitură moldovenească
In short: Pork shoulder, smoked sausage and bacon browned and simmered in white wine with onion and garlic, piled over polenta with a fried egg. It takes about 2 h 5 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 40 min
- Total
- 2 h 5 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Tochitură comes from Moldavia, the eastern region of Romania, and it is the dish people cook when they want a proper plate of meat. Pork, smoked sausage and bacon are browned, then simmered with onion, garlic and white wine until the sauce turns thick and glossy. It is served over hot mămăligă with a fried egg, crumbled salty cheese and sour cream, plus pickled peppers to cut the richness.
Instructions
- Pat the pork dry and season with the salt and pepper. Heat half the lard in a wide, heavy pan over medium-high heat and brown the pork in 2 batches for 6 to 8 minutes each, until well colored on all sides. Set aside.
- In the same pan, cook the bacon for 5 minutes until the fat runs, then add the sausage and cook for 3 minutes. Lift both out with a slotted spoon.
- Add the remaining lard if the pan is dry, then cook the onions for about 10 minutes until golden. Stir in the garlic, tomato paste and paprika and cook for 1 minute.
- Pour in the wine and scrape up the browned bits from the bottom. Let it bubble for 2 minutes.
- Return the pork, bacon and sausage to the pan. Add the thyme, bay leaves and water, partly cover, and simmer on low heat for 60 to 75 minutes, stirring now and then, until the pork is very tender and the sauce is thick.
- While the stew cooks, make the mămăligă and fry the eggs. Taste the stew and adjust the salt, remembering that bacon and sausage are salty.
- Spoon polenta into bowls, ladle the tochitură over it and top with a fried egg, cheese and a spoonful of sour cream. Put the pickled peppers on the side.
Tips
- Any smoked sausage works, such as a garlicky kielbasa or a mild chorizo. Choose one that holds its shape when simmered.
- Tochitură tastes better the next day. Cool it, refrigerate for up to 4 days and reheat gently with a splash of water.
Questions and answers
What is the difference between tochitură and goulash?
Tochitură is cooked in its own fat with wine and ends up thick and glossy, almost dry. Goulash is paprika-heavy and has much more liquid, closer to a soup.
Can I make tochitură with chicken?
Yes. Use boneless thighs cut into chunks, brown them well and simmer for only 25 to 30 minutes. Keep the sausage and bacon for flavor.
What do you serve with tochitură?
Mămăligă is the traditional partner, with a fried egg, salty cheese, sour cream and pickled peppers or gherkins. Crusty bread also works.
How long does it take to make Tochitură Moldovenească (Moldavian Pork Stew)?
About 2 h 5 min in total: 25 min of preparation and 1 h 40 min of cooking.
How many calories are in Tochitură Moldovenească (Moldavian Pork Stew)?
About 560 kcal per serving, with 35 g of protein, 8 g of carbohydrates and 43 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 8 g |
| Fat | 43 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
