Tochitură (Romanian Pork Stew with Polenta)

  • Preparation - 15 minutes
  • Cooking/Braising - 1 hour 30 minutes
  • Servings: 4
  • Country: Romania
Rich pork stew Tochitură served on a plate with warm Mămăligă, a fried egg, and sprinkled with grated cheese.

Tochitură is the essence of Romanian peasant cuisine, particularly from Moldavia. It involves meat slow-braised in its own juices, which results in incredible tenderness and deep flavour. Pork neck or shoulder, ideally with some fat, is traditionally used.

The right accompaniments are key: hot Mămăligă (polenta) to soak up the rich sauce, a freshly fried egg (ochiuri), and salty sheep or Balkan cheese (telemea) to provide a tart and refreshing contrast to the richness of the meat.

Ingredients

I. For the Tochitură (Stew)

  • 750 g Pork meat (neck or shoulder), cut into 2-3 cm cubes
  • 200 g Smoked pork sausage (or bacon), sliced
  • 2 Tbsp Pork lard (or oil)
  • 150 ml Dry white wine
  • 6 cloves Garlic, chopped (or crushed)
  • 2 pcs Bay leaf
  • 1 tsp Sweet ground paprika (optional)
  • 1 to taste Salt, pepper, thyme (optional)

II. For Serving (Mămăligă and Garnish)

  • 1 as needed Cornmeal (Polenta) and water/salt for Mămăligă
  • 4 pcs Eggs (for fried egg)
  • 100 g Salty Telemea cheese (or Feta/Balkan cheese), grated
  • 1 for garnish Fresh parsley, chopped

Instructions

Step 1: Browning the Meat

Heat the lard/oil in a pot (ideally a Dutch oven). Add the pork and sausage/bacon pieces. Sear over medium-high heat until the meat is sealed and browned on all sides.

Season the meat with salt and pepper. Smoked sausage can also be added in the second stage if it is already cooked.

Step 2: Braising

Deglaze the pot with a splash of water or broth (about 1/4 cup), cover, and simmer over low heat for 60-90 minutes until the meat is very tender. Stir occasionally and add a small amount of water if necessary to keep the stew moist and prevent burning.

Step 3: Finishing the Stew

When the meat is soft, increase the heat, add the garlic, bay leaf, paprika, and pour in the white wine.

Cook uncovered for about 15 minutes until the liquid reduces into a thick and aromatic sauce. Taste and adjust seasoning with salt/pepper and thyme if desired.

Step 4: Preparing Sides and Serving

Prepare Mămăligă (polenta) according to package instructions so that it is thick enough to cut.

Quickly fry 4 eggs (ochiuri) in lard or oil in a pan (one per serving).

Serve a mound of hot Mămăligă on a plate. Place a generous portion of Tochitură stew with sauce in the center or next to it.

Sprinkle generously with grated cheese and top with a fried egg. Serve immediately, ideally with pickled vegetables or sour gherkins.