Tochitura Moldoveneasca (Moldavian Pork Stew with Polenta)
Pork, smoked sausage and bacon simmered in paprika and white wine, served over soft polenta with feta and a fried egg.
- Time1 hr 45
- LevelMedium
- Costabout £3.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide heavy pan over a high heat. Brown the pork cubes in two batches for about 5 minutes each, then lift out onto a plate.
10 min - 2
In the same pan fry the lardons and sausage for 5 minutes until the fat runs. Add the onions and cook for 8 minutes until soft and golden. Stir in the garlic, tomato purée and paprika for 1 minute.
13 min - 3
Pour in the wine and let it bubble for 2 minutes. Return the pork, add the water, bay, thyme and salt, cover and simmer very gently for 1 hour, until the pork is tender and the sauce is thick and glossy. Uncover for the last 15 minutes if it needs reducing.
60 min - 4
Meanwhile make the polenta. Bring the water for the polenta to the boil with a pinch of salt and whisk in the polenta in a thin stream. Cook on a low heat for 30 minutes, stirring often, until thick and no longer gritty. Beat in the butter.
30 min - 5
Fry the eggs in a little oil for 3 minutes until the whites are set and the yolks runny.
3 min - 6
Spoon the polenta into bowls, ladle the stew on top, scatter over the feta and finish with a fried egg.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
