Cubed pork slow-cooked in its own fat with garlic, served over mămăligă with sheep's brânză on top and a fried egg, the rural-meets-restaurant Moldovan plate.

Tochitură takes its name from the verb a topi, meaning to melt; the pork is cubed and rendered down slowly in a cast-iron pot until the fat clarifies and the meat braises in it. The dish originates in the historical principality of Moldavia and is shared across the Prut between Romania and Moldova. It is the classic restaurant version of a peasant make-do, designed to use up the cuts of a slaughtered pig before refrigeration, finished with the kitchen's eggs and the dairy from that morning's milk.

2 editor picks for Tochitură moldovenească in Chișinău, ranked by editorial score. All Chișinău signature dishes · Tochitură moldovenească across every city.

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