Tochitură is a Romanian stew of pork cut in small cubes, often with sausage, bacon or offal, served with mămăligă, a fried egg and sheep cheese.

Wikipedia names two regional versions, the Moldavian tochitură moldovenească and the Transylvanian tochitură ardelenească, and says the meat varies by region: pork cubes, or beef, lamb or chicken. Some versions use a little tomato sauce, added at the end. The traditional plate has slănină or bacon and smoked sausages fried together and comes with mămăligă, over-easy eggs and a salty sheep cheese. Vatra lists tochitură moldovenească for RON 75; Hanu' lui Manuc's English menu lists an Old Style Stew of pork neck, chicken, veal liver and sausages with polenta, egg and cheese for RON 78.

Where to eat Tochitură in Bucharest

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

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Make it at home

Serves 42 hrEasy

Ingredients

  • 600g pork shoulder, cut into 3cm cubes
  • 200g smoked sausage (cârnați), sliced
  • 100g slănină (cured pork belly) or smoked bacon, diced
  • 2 large onions, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons sweet paprika
  • 1 teaspoon smoked paprika
  • 200ml white wine
  • 300ml chicken or pork stock
  • 2 bay leaves
  • Salt and pepper
  • 4 eggs
  • Mămăligă and 200g brânză de oi to serve

Method

  1. Render the slănină in a heavy pot over medium heat for 5 minutes until the fat releases.
  2. Add the pork shoulder cubes and brown all over, 8-10 minutes.
  3. Lower the heat and add the onion and sausage. Cook gently for 10 minutes until softened.
  4. Stir in the garlic, both paprikas, and bay leaves; cook 1 minute.
  5. Pour in the wine and let it reduce by half. Add the stock, salt and pepper, and simmer covered on low heat for 90 minutes, until the pork is tender.
  6. While the stew finishes, prepare a batch of mămăligă (see the mămăligă recipe).
  7. Fry the eggs in a separate pan, sunny side up.
  8. Spoon the tochitură over the mămăligă, top with crumbled brânză and a fried egg per plate.
  9. Serve with a glass of dry red wine from Recaș or Murfatlar.

Editor tip. The smoked-paprika depth is the difference between an ordinary stew and tochitură. Use Romanian or Hungarian paprika; supermarket sweet paprika lacks the smoke.

Common allergens: Pork, Dairy, Egg.