Romanian Tochitura Recipe - Wine Braised Pork with Polenta - Mamaliga Recipe

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs reduce fat while maintaining flavor.

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: regular sausage

Turkey sausage offers lower calories.

polenta

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is nutrient-dense and gluten-free.

Heat olive oil in a Dutch oven over medium-high flame.

Cut 500 grams of boneless pork chop into 1.5 to 2 centimeter cubes and add to the pot to brown.

Dice smoked sausage (kielbasa) into 1 centimeter cubes and add to the pot after the pork is browned.

Mince garlic and create an opening in the meat to add it in.

Pour in 2 cups of dry white wine and top with 1 cup of water.

Season with salt and black pepper to taste, about 1 to 2 teaspoons, and stir to combine.

Cover the pot and braise for 1 hour until the meat is tender.

In a separate cast-iron skillet, bring water to a boil and add salt for the mamaliga (polenta).

Gradually add white cornmeal to the boiling water one spoonful at a time, breaking apart any clumps as necessary.

Once the mixture resembles porridge, stir in a little olive oil and mix well.

Serve the braised pork over the mamaliga topped with a fried egg.

Cooking Techniques

Equipment Needed

Spice Level: