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Authentic Romanian Tochitura – A Hearty Pork Feast
Tochitura is a traditional Romanian pork stew, slow-cooked in its own juices and enhanced with smoked sausages, liver, and aromatic spices. Served with polenta, grated cheese, and a fried egg, this hearty dish is a celebration of Romanian cuisine, especially enjoyed during Ignat Day.
Ingredients
- 500 g pork leg (or pork neck/belly for extra flavor)
- 250 g pork liver (optional, but recommended)
- 250 g smoked pork sausages
- 150 ml white wine
- 10 garlic cloves (crushed)
- 3 tbsp tomato paste
- 2 tbsp pork lard (or 50ml vegetable oil)
- 1 tbsp sweet paprika
- Pinch of spicy paprika (optional)
- 2 bay leaves
- 1 tsp dried thyme
- Salt & pepper to taste
Instructions
- Prepare the meat – Wash and cut the pork into bite-sized chunks.
- Heat the fat – Add pork lard (or oil) to a cast iron pot (tuci/ceaun) over medium heat.
- Brown the pork – Cook until browned on all sides and it releases its natural juices.
- Add the smoked sausages – Stir occasionally until the liquid evaporates.
- Deglaze with wine – Pour in white wine and cook for 5-10 minutes until alcohol evaporates.
- Season – Add bay leaves, paprika, thyme, tomato paste, salt, and pepper. Stir well.
- Slow cook – Cover with a lid and let simmer on low heat for about 1 hour, checking occasionally.
- Add the liver & garlic – Stir in chopped liver and crushed garlic. Cook for another 10 minutes.
- Final touch – Taste and adjust seasoning if necessary.
- Serve hot – Plate with polenta, grated cheese, and a fried egg on top.
Notes
🇷🇴 What is Romanian Tochitura?
Tochitura is a beloved Romanian dish, prepared differently across the country, but always packed with flavor and tradition. This recipe is my mother’s version, the one I grew up with and always crave when I visit home. This rustic dish is essentially a rich and flavorful pork stew, slow-cooked in its own juices, often combined with offal and smoked sausages. The magic happens when it's served with creamy polenta, tangy telemea or burduf cheese, and a perfectly fried egg on top. 🍳 Tochitura is more than just food – it’s a celebration of Romanian heritage, especially around Ignat Day (December 20th), also known as the "Celebration of the Pig." 🐖 For centuries, Romanian families have raised pigs throughout the year and honored their sacrifice by preparing traditional dishes, ensuring no part of the animal goes to waste. Though modern times have made meat more accessible, the deep-rooted tradition of using offal in dishes like tochitura remains a testament to Romania's resourceful and respectful approach to food.💡 Expert Tips & Notes
- Use a cast iron pot! In Romania, we use tuci or ceaun, which retain heat evenly and enhance the flavors. 🏺
- Cooking time matters! Pork needs about 1 hour to become tender, but liver only needs 10 minutes. If overcooked, liver can become tough. ⏳
- Experiment with different cuts & offal! If you love variety, try adding pork heart or kidneys – just adjust the cooking times accordingly. 🥩
- Smoked sausages are a must! They infuse the stew with a deep, smoky flavor that takes it to the next level. 🌭🔥
