Where it comes from
Tochitură is the Moldovan-Romanian pork stew, chunks of meat slow-cooked in their own fat and wine and served with mămăligă, cheese and a fried egg. It is hearty winter and Christmas food, rich and rustic.
On the plate
Spoon up tochitură — pork chunks glossy in deep paprika-red sauce, brânză crumbled on top melting slightly, fried egg yolk waiting to break, mămăligă mounded alongside. Bite: pork's rich multi-cut depth (shoulder, ribs, sausage's smoke, liver's iron-mineral note), paprika dominant, white wine's gentle acidity. Break the egg yolk; let it run through; eat with mămăligă. This is Moldovan-Romanian winter comfort.
How it works
Multiple pork cuts layer complexity. Wine deglazes and adds acidity. Long simmering tenderizes. Brânză melts slightly from residual heat.
Variations
With more sausage. With added bacon. Without liver. With beef instead. With added vegetables. Spicier version.
On the Palate
Ingredients
Serves 4
How it's made
9 steps · Show ↓35 min active · 85 min waiting
How it's made
9 steps · Show ↓- 18 min
Dice 400 g pork shoulder + 200 g pork ribs + 200 g smoked sausage + 100 g pork liver.
- 210 min
Brown all in 2 tbsp lard in batches 8 min total. Remove.
- 38 min
Sauté 2 chopped onions + 4 minced garlic in same pot 6 min.
- 44 min
Add 2 tbsp tomato paste, 2 tbsp paprika, 1 tsp pepper; cook 2 min.
- 54 min
Return all meats; add 200 ml dry white wine + 400 ml stock + 2 bay leaves + 2 sprigs thyme.
- 662 min
Cover; simmer 60 min until pork is tender.
- 71 min
Taste; adjust salt.
- 84 min
Plate with mămăligă mound; ladle tochitură alongside; top with crumbled brânză and a fried egg.
- 91 min
Serve hot.
