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
💡 Expert Tips & Notes
- Use a cast iron pot: In Romania, tuci or ceaun pots are preferred for even heat and enhanced flavor. 🏺
- Mind the cooking times: Pork takes about 1 hour to become tender, while liver needs only 10 minutes. Overcooking liver can make it tough. ⏳
- Try different cuts: Pork heart or kidneys can be added for variety, adjusting cooking times as needed. 🥩
- Smoked sausages are essential: They bring a deep, smoky flavor that defines the dish. 🌭🔥
❓ FAQs
📅 Can it be made in advance?Tochitură is best enjoyed fresh, since liver changes texture when reheated. The pork and sausages can be prepared ahead, with the liver added just before serving. 🏺 How to store it?
Keep in an airtight container in the refrigerator for up to 3 days. ❄️ 🔥 How to reheat it?
Warm gently on the stovetop over low heat. Avoid microwaving, as this can toughen the liver. For food safety, reheat only once. ⚠️
🍷 Serving Suggestions
- Polenta (mămăligă) – the classic side dish.
- Traditional cheese – telemea or burduf for tangy contrast.
- Fried egg – the final touch to complete the meal.
- Red wine – pairs beautifully with the rich flavors. 🍷
