Entree: Romania – Wallachia – Tochitură (Hearty Romanian pork and sausage stew simmered in a rich tomato-wine sauce, traditionally served with polenta and fried eggs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 40 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 6 oz (170 g) smoked cured bacon or pork belly, diced
- 8 oz (225 g) smoked pork sausage (such as Romanian cârnați or kielbasa), sliced
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.4 oz / 12 g)
- 2 tbsp (30 ml) vegetable oil or pork fat
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red or white wine
- 1 cup (240 ml) water or light broth
- 2 bay leaves
- 1 tsp (5 g) sweet paprika
- Salt and freshly ground black pepper to taste
- 4 large eggs (for frying and serving)
- 1 cup (170 g) coarse cornmeal (polenta)
- 4 cups (960 ml) water (for polenta)
- 4 oz (115 g) brânză de burduf or feta-style sheep cheese, crumbled (optional)
- Fresh parsley, chopped (optional, for garnish)

Instructions

1. In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Add the diced bacon/pork belly and cook until fat renders and pieces begin to brown, about 5–7 minutes.
2. Add the cubed pork shoulder and brown on all sides in the rendered fat, working in batches if necessary so pieces sear evenly.
3. Push the meat to the side, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and paprika and cook 30 seconds until fragrant.
4. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor, then pour in the wine to deglaze the pot, scraping up browned bits.
5. Add the water or broth and bay leaves, bring to a simmer, reduce heat to low, cover partially, and simmer gently until the pork is tender, about 60–75 minutes. Check occasionally and add a splash of water if the sauce reduces too far.
6. About 15 minutes before the stew is done, add the sliced smoked sausage to warm through and release flavor; adjust salt and pepper to taste and remove bay leaves.
7. While the stew finishes, make the polenta: bring 4 cups (960 ml) salted water to a boil, whisk in the cornmeal steadily, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 20–25 minutes. Remove from heat and keep warm.
8. Fry the eggs in a little oil or butter to your liking (sunny-side up or over-easy).
9. To serve, spoon polenta onto plates, top with generous ladles of tochitură, place a fried egg on each portion, and sprinkle with crumbled brânză and chopped parsley if using. Serve hot.