Romanian Tochitură Moldovenească – Pork and Sausage Stew with Egg and Polenta
A hearty Moldovan-style Romanian dish made with chunks of pork, sausage, and sometimes liver, simmered in tomato sauce and served with fried eggs and mămăligă (polenta).
Ingredients (Serves 4):
* 600g pork shoulder, cubed
* 200g spicy pork sausage, sliced
* 1 onion, chopped
* 2 cloves garlic, minced
* 150ml white wine
* 2 tbsp tomato paste
* Salt, pepper, bay leaf
* Eggs for frying
* Polenta (mămăligă) for serving
Instructions:
1. Sear pork cubes in oil until browned. Add sausage and onion.
2. Stir in garlic, tomato paste, wine, and bay leaf. Simmer 45–60 minutes.
3. Season and reduce sauce until thick.
4. Fry eggs separately.
5. Serve stew with polenta and a fried egg on top.
Romanian Tip:
Pair with brined cheese (telemea) and pickles for the full experience.
A hearty Moldovan-style Romanian dish made with chunks of pork, sausage, and sometimes liver, simmered in tomato sauce and served with fried eggs and mămăligă (polenta).
Ingredients (Serves 4):
* 600g pork shoulder, cubed
* 200g spicy pork sausage, sliced
* 1 onion, chopped
* 2 cloves garlic, minced
* 150ml white wine
* 2 tbsp tomato paste
* Salt, pepper, bay leaf
* Eggs for frying
* Polenta (mămăligă) for serving
Instructions:
1. Sear pork cubes in oil until browned. Add sausage and onion.
2. Stir in garlic, tomato paste, wine, and bay leaf. Simmer 45–60 minutes.
3. Season and reduce sauce until thick.
4. Fry eggs separately.
5. Serve stew with polenta and a fried egg on top.
Romanian Tip:
Pair with brined cheese (telemea) and pickles for the full experience.
Romanian Tochitură Moldovenească – Pork and Sausage Stew with Egg and Polenta
A hearty Moldovan-style Romanian dish made with chunks of pork, sausage, and sometimes liver, simmered in tomato sauce and served with fried eggs and mămăligă (polenta).
Ingredients (Serves 4):
* 600g pork shoulder, cubed
* 200g spicy pork sausage, sliced
* 1 onion, chopped
* 2 cloves garlic, minced
* 150ml white wine
* 2 tbsp tomato paste
* Salt, pepper, bay leaf
* Eggs for frying
* Polenta (mămăligă) for serving
Instructions:
1. Sear pork cubes in oil until browned. Add sausage and onion.
2. Stir in garlic, tomato paste, wine, and bay leaf. Simmer 45–60 minutes.
3. Season and reduce sauce until thick.
4. Fry eggs separately.
5. Serve stew with polenta and a fried egg on top.
Romanian Tip:
Pair with brined cheese (telemea) and pickles for the full experience.
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