Romanian · Pork

Tochitură with Mămăligă

Name: Tochitură with Mămăligă
Cuisine: Romanian
Ingredients: 700 g Boneless pork shoulder; 250 g Smoked pork sausage; 25 ml Vegetable oil; 5 cloves Garlic; 30 g Tomato paste; 5 g Sweet paprika; 150 ml Dry white wine; 7 g Salt; 2 g Ground black pepper; 250 g Medium cornmeal; 30 g Butter; 4 Eggs; 160 g Telemea cheese; 1.25 litres Water

Servings

Ingredients

Boneless pork shoulder700 g
Smoked pork sausage250 g
Vegetable oil25 ml
Garlic5 cloves
Tomato paste30 g
Sweet paprika5 g
Dry white wine150 ml
Salt7 g
Ground black pepper2 g
Medium cornmeal250 g
Butter30 g
Eggs4
Telemea cheese160 g
Water1 ¼ litres

Original recipe serves about 4.

Method

1
Cut the pork into 2 cm cubes and slice the sausage. Heat the oil in a heavy pan and brown the pork for 8 minutes. Add the sausage and cook for 3 minutes.
2
Add the minced garlic, tomato paste, paprika, wine, 250 ml water, half the salt and the pepper. Cover and simmer gently for 50–60 minutes, until the pork is tender and at least 71°C. Uncover and reduce the sauce for 5 minutes.
3
Bring the remaining 1 litre water and remaining salt to a boil. Gradually whisk in the cornmeal. Cook over low heat for 25–30 minutes, stirring frequently, then beat in the butter.
4
Fry the eggs in a nonstick pan until the whites and yolks are set. Divide the mămăligă and pork among four plates, adding one egg and an equal share of crumbled cheese to each.

Recipe source: TheMealDB