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Tochitura (Romanian Pork Stew with Polenta)

Romanian · Dinner · Medium

Tochitura (Romanian Pork Stew with Polenta)

Total
2 hr 5 min
Prep
20 min
Serves
4
Calories
795
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Browned pork and smoky sausage come with soft polenta and a set fried egg, a rich Romanian plate sharpened by a little garlic and wine.

Small pieces of pork slowly soften in their own savory juices in Tochitura (Romanian Pork Stew with Polenta). The sauce is concentrated rather than soupy, leaving enough to run into the cornmeal on the plate.

Use pork shoulder for this Romanian preparation; lean loin becomes dry during the long simmer. Start the polenta near the end of the braise and keep it loose, since it firms as soon as it leaves the pot.

SmokyRichSavoryComfort FoodClassicNut-freeHigh-protein

Method

  1. Heat vegetable oil in a Dutch oven over medium-high heat. Brown pork shoulder for , turning to color several sides. Add sausage and cook for until lightly browned.

  2. Add garlic and paprika and stir for . Pour in wine and 3/4 cup water, then add 1/2 tsp salt and black pepper. Cover and simmer over low heat for until pork is fork-tender and well beyond 145°F.

  3. Uncover and simmer for until only a shallow layer of glossy juices remains. Remove from the heat and let the pork rest for at least .

  4. During the final of the braise, bring remaining 4 cups water and 1/2 tsp salt to a boil in a saucepan. Whisk in cornmeal and cook over low heat for , stirring often, until smooth and tender.

  5. Melt butter in a skillet over medium-low heat. Add eggs, cover and cook for until whites and yolks are set. Plate the polenta, pork and juices, then top each portion with an egg and feta.

Forkue tips

  • Feta stands in for Romanian telemea; choose a firm, tangy block rather than dry precrumbled cheese.

Storing and reheating

Refrigerate pork and polenta separately for 3 days. Warm pork in its juices; loosen polenta with hot water while stirring. Cook fresh eggs for serving.

Kitchen gear

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Nutrition per serving, estimated

795Calories
48gProtein
39gCarbs
48gFat

Photo: Nicubunu, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)

Tochitura (Romanian Pork Stew with Polenta): FAQ

Does tochitura always contain tomato?

No. Versions differ, and some rely on pork juices, wine and garlic without tomato. This version keeps the sauce concentrated and brown.

Can I skip the sausage?

Yes. Replace it with more pork shoulder and adjust the salt after braising. You will lose some smokiness but keep the tender meat and garlic-rich juices.

How do I store and reheat Tochitura (Romanian Pork Stew with Polenta)?

Refrigerate pork and polenta separately for 3 days. Warm pork in its juices; loosen polenta with hot water while stirring. Cook fresh eggs for serving.

How long does Tochitura (Romanian Pork Stew with Polenta) take?

About 2 hr 5 min in total: 20 min prep and 1 hr 45 min cooking.

What do I need to make Tochitura (Romanian Pork Stew with Polenta)?

The key ingredients are pork shoulder, smoked pork sausage, garlic, dry white wine, paprika and yellow cornmeal, plus pantry basics.

Any tips for Tochitura (Romanian Pork Stew with Polenta)?

Feta stands in for Romanian telemea; choose a firm, tangy block rather than dry precrumbled cheese.

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