Tochitură Moldovenească
A hearty and rustic Moldavian specialty featuring pan-fried pork, sausages, and often liver, served with mămăligă (polenta), garlic sauce, and a fried egg.
🧂 Ingredients
- 500 g Pork shoulder(cut into 2-3 cm cubes)
- 250 g Pork sausages(traditional Romanian sausages, sliced)
- 150 g Pork liver(optional, cut into bite-sized pieces)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Pork fat or vegetable oil
- 100 ml White wine(dry)
- 100 ml Water or broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 200 g Mămăligă (Polenta)(prepared according to package instructions)
- 4 large Eggs(for frying)
- 100 g Brânză de burduf or telemea(crumbled, for serving (optional))
👨🍳 Instructions
- 1
Heat the pork fat or oil in a large, heavy skillet over medium-high heat. Brown the pork cubes on all sides until golden. Remove the pork from the skillet and set aside.
⏱️ 8-10 minutes - 2
Add the sliced sausages to the same skillet and fry until browned and slightly crispy. If using liver, add it now and fry for 2-3 minutes until just cooked through. Remove sausages and liver, and set aside with the pork.
⏱️ 5-7 minutes - 3
Reduce the heat to medium. Add the chopped onions to the skillet and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 minutes - 4
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes until the alcohol has evaporated.
⏱️ 2 minutes - 5
Return the browned pork to the skillet. Add the water or broth, salt, and pepper. Bring to a simmer, then cover and cook on low heat for about 20-25 minutes, or until the pork is tender.
⏱️ 25 minutes - 6
Add the cooked sausages and liver back to the skillet. Stir to combine and heat through for another 5 minutes.
⏱️ 5 minutes - 7
While the tochitură is finishing, prepare the mămăligă according to package directions. Keep it warm.
💡 Tip: The consistency of mămăligă should be firm enough to hold its shape but still creamy. - 8
In a separate pan, fry the eggs sunny-side up or to your preference.
💡 Tip: A slightly runny yolk is traditional and adds richness. - 9
To serve, place a generous portion of mămăligă on each plate. Spoon the tochitură mixture over the mămăligă. Top each serving with a fried egg and sprinkle with crumbled brânză de burduf or telemea, if desired.
💡 Pro Tips
- ✓Using good quality pork and traditional Romanian sausages is key to the authentic flavor.
- ✓Don't overcrowd the pan when browning the meat; cook in batches if necessary.
- ✓The garlic sauce (mujdei) is often served alongside, made by crushing garlic with salt and a little water.
- ✓This dish is meant to be rich and satisfying, perfect for colder weather.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include small pieces of smoked bacon or pork belly for added flavor.
- A splash of sour pickle brine can be added to the sauce for a touch of acidity.
- Serve with pickled green tomatoes or cucumbers for a refreshing contrast.