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Tochitură de Porc cu Mămăliguță și Ouă Prăjite
Pork Stew with Polenta and Fried Eggs
A rustic and hearty Transylvanian specialty, Tochitură de Porc is a rich stew made with pork, often including various pork cuts and smoked meats, simmered with garlic and spices. It's traditionally served with creamy mămăliguță (polenta) and topped with a fried egg, creating a deeply satisfying meal.
🧂 Ingrediente
- 500 g Pork shoulder(cut into 1-inch cubes)
- 200 g Smoked pork belly(cut into small cubes)
- 2 tbsp Pork fat or lard
- 2 large Onions(finely chopped)
- 6 cloves Garlic(minced)
- 300 ml Water or pork broth
- 1 tsp Paprika(sweet)
- 1 tsp Thyme(dried)
- to taste Salt
- to taste Black pepper
- 200 g Cornmeal(for mămăligă)
- 800 ml Water(for mămăligă)
- 50 g Butter(for mămăligă)
- to taste Salt(for mămăligă)
- 4 large Eggs(for topping)
- for frying eggs Oil or butter
👨🍳 Instrucțiuni
- 1
In a heavy-bottomed pot or Dutch oven, melt the pork fat or lard over medium heat. Add the cubed pork shoulder and smoked pork belly. Brown the meat on all sides until golden. Remove the meat and set aside, leaving the rendered fat in the pot.
- 2
Add the chopped onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.
- 3
Add the minced garlic, paprika, and thyme. Cook for 1 minute until fragrant.
- 4
Return the browned meat to the pot. Pour in the water or pork broth. Season with salt and pepper. Bring to a simmer.
💡 Sfaturi Profesioniste: Ensure the liquid covers most of the meat. - 5
Cover the pot, reduce heat to low, and simmer for at least 1 hour, or until the pork is very tender. Stir occasionally.
💡 Sfaturi Profesioniste: The longer it simmers, the more tender the meat will become. - 6
While the stew simmers, prepare the mămăligă. Bring water and salt to a boil in a medium saucepan. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
💡 Sfaturi Profesioniste: Add salt to the water before the cornmeal. - 7
Reduce heat to low and continue to cook, stirring frequently, for about 20-25 minutes, or until the mămăligă is thick and creamy.
💡 Sfaturi Profesioniste: Stirring is crucial to achieve a smooth texture. - 8
Stir in the butter and salt to taste for the mămăligă. Keep warm.
💡 Sfaturi Profesioniste: A wooden spoon is ideal for stirring mămăligă. - 9
Just before serving, fry the eggs in a separate pan to your desired doneness (sunny-side up is traditional).
💡 Sfaturi Profesioniste: Fry eggs in butter or oil until the whites are set and yolks are still runny. - 10
Check the seasoning of the tochitură and adjust if necessary. Ladle the pork stew over a generous serving of mămăligă. Top each portion with a fried egg.
💡 Sfaturi Profesioniste
- ✓Using a mix of pork cuts, including some with fat and some smoked, adds depth of flavor.
- ✓Don't rush the simmering process; tender pork is key to a good tochitură.
- ✓The runny yolk from the fried egg mixes with the stew and polenta, creating a delicious sauce.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Add a splash of red wine to the stew during simmering for added complexity.
- Some recipes include small pieces of Romanian sausage (cârnați) for extra flavor.
- Serve with a side of pickled cucumbers or cabbage for a refreshing contrast.