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Tochitura MoldoveneascÄ
A hearty and traditional Moldovan stew featuring tender pork, sausages, and bacon simmered with onions, garlic, and spices, typically served with creamy polenta, grated cheese, and a fried egg.
ð§ ææ
- 1.5 lbs Pork loin(cut into small cubes)
- 0.5 lb Bacon(cut into pieces)
- 1 large Onion(diced)
- 3 tbsp Paprika
- 0.5 tbsp Smoked paprika
- 1 tbsp Salt
- 1 tbsp Black pepper
- 1.5 cups Water
- 4 small Pork sausages(preferably coarsely-ground and smoked, sliced)
- 3 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 2 Bay leaves
- 1 cup White wine(dry)
- 4 Eggs
- 200 g Cheese(grated (e.g., Telemea or Branza))
- 200 g Polenta(prepared according to package directions)
- 4 tbsp Sour cream(for serving)
- Fresh dill(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Cook the bacon in a pan over medium heat until crispy. Remove the bacon pieces and set aside for garnish. Reserve the rendered fat in the pan.
- 2
Add the cubed pork loin to the pan with the bacon renderings. Sear the pork for about 5 minutes until browned on all sides.
- 3
Add the diced onion, paprika, smoked paprika, salt, and pepper to the pan. Cook for another 10 minutes until the onions are softened.
- 4
Pour in the water, add the sliced sausages, minced garlic, tomato paste, and bay leaves. Stir to combine.
- 5
Cover the pan and reduce the heat to a simmer. Cook for 35-40 minutes, or until the pork is very tender and the sauce has thickened. Stir occasionally.
- 6
While the stew simmers, prepare the polenta according to package directions. Keep warm.
- 7
In a separate pan, fry the eggs to your desired doneness (sunny-side up is traditional).
- 8
To serve, place a portion of polenta on each plate. Spoon the tochitura stew over the polenta. Top with a fried egg, grated cheese, and a sprinkle of the reserved crispy bacon and fresh dill.
ð¡ ããã®ã³ã
- âTraditionally, sunflower oil or butter is used for cooking the meat.
- âFor an authentic flavor, use a traditional Moldovan cheese like Telemea or Branza.
- âEnsure the pork is simmered until very tender for the best texture.
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- Some recipes include pork offal for a richer flavor.
- A splash of white wine can be added during the simmering process for added depth.