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Romanian Tochitură with Creamy Mămăligă & Fried Egg
(0)
55 min
Under an hour
Gurkerl Küche
Herzhafter rumänischer Klassiker aus der Balkan-Küche: Zarter Schweinsschopf und würzige Debreziner, langsam in einer feinen Weißwein-Knoblauchsauce geschmort. Serviert auf samtiger Mămăligă-Polenta mit herzhaftem Schafskäse und frischem Spiegelei.
Ingredients
Preparation method
Preparation
Cut the pork neck into bite-sized cubes, about 2–3 cm in size. Slice the Debrecener sausages into slices about 1 cm thick. Peel and finely chop the fresh garlic.
Preparing the Tochitură
Heat the lard in a large, heavy pan or roasting pot. Add the meat cubes and sear over medium to high heat until golden brown on all sides. Add the sausage slices and fry for 3–4 minutes until they release their aromatic flavour.
Stir in the chopped garlic and tomato paste and fry briefly. Sprinkle with sweet paprika powder, stir quickly, and immediately deglaze with the white wine. Once the alcohol has evaporated, pour in about 150 ml of hot water, season with salt and pepper, cover, and simmer gently over low heat for about 30–35 minutes until the pork is melt-in-the-mouth tender and a rich sauce forms.
Chef's tip
Traditionally in Romania, tochitură is served with pickled gherkins – the subtle acidity pairs wonderfully with the hearty braised dish.
If you prefer a thicker sauce, let the tochitură simmer uncovered for the last 5 minutes to reduce slightly.
70 min
Under an hour
