Pork Tochitura
Christmas Recipes Pork Budget Recipes Romanian
A simple tochitura, almost Moldovan style. After all, my country-style polenta could not stay alone. This type of tochitura (fried meat, crackling-style, without much sauce) turns out best now, when the pig is slaughtered and the meat is fresh.
Today I am hanging up my pots and going home-home, to be spoiled with traditional dishes from Salaj. I wish you wonderful Holidays with your loved ones, with delicious food and positive thoughts towards the new year. Enjoy every moment!
Ingredients
600 g pork neck
250 g pork belly flap (meaty)
150 g ribs (fresh)
100 g sausages (lightly smoked; at this time they have barely caught a few smokes)
100 g pork liver
50 ml dry white wine
2 cloves garlic
1 teaspoon lard
salt, black pepper
Servings: 4
How to prepare pork tochitura
- Cut the meat into cubes of approximately 3 cm. I removed the bones from the ribs and cut only the meat. Wash the liver well and cover with milk until needed.
- In a wider pot, melt the lard over low heat (only a little is used to help until the meat releases its own fat). Add the fattiest meat (belly flap and ribs) and let it release its fat over low heat (about 10 minutes; stir a few times during this time).
- Add the pork neck and stir just enough for the meat to settle well in the pot. Put the lid on and turn the heat just slightly higher. After 10 minutes, if you lift the lid you will see that a lot of juice has accumulated on the meat. At that point, reduce the heat back to low and continue to simmer, covered.
- After about another 30 minutes you will hear the meat sizzling in the pot - it is a sign that the liquid has evaporated and it is starting to fry in the fat. Continue to fry with the lid on, still over low heat, until the meat is pleasantly browned (about another 30 minutes; during this time stir every 10 minutes or so).
- Add the sausage cut into rounds and the liver cut into pieces the size of the meat. Stir gently. Add the crushed garlic, salt and ground black pepper, stir again and then deglaze everything with wine. Bring to a boil and put the lid on. Let it cook over low heat for another 10 minutes.
- After 1 hour and a half, the tochitura is ready. Serve with a bowl of country-style polenta, grated sheep cheese and another bowl full of fermented vegetables (green tomato pickles!!!).
The meat cut into cubes
The meat with fat on low heat
Add the pork neck
After 10 minutes, the meat simmers in its own juices
After another 30 minutes, the meat sizzles and starts to brown
After another 30 minutes, add the liver and sausages
Add the crushed garlic
Deglaze the tochitura with wine
