Moldavian Tochitură with Polenta | Traditional Taste
(0)
Under an hour
Sezamo
Tochitură moldovenească autentică, preparată din ceafă fragedă de porc, cârnați rumeniți și bacon crocant, înăbușite într-un sos aromat cu vin alb, cimbru și usturoi. Servită cu mămăligă fierbinte, telemea din belșug și ou ochi.
Preparation method
Preparing and browning the meat
Cut the boneless pork neck into medium cubes (about 3 cm), the pork sausages into thick rounds, and the bacon into thin strips. Peel and crush the garlic cloves.
In a deep saucepan or cast-iron pot, heat the pork lard over medium heat. Add the bacon and render its fat for 2-3 minutes until slightly crispy.
Add the pork neck cubes and brown them evenly on all sides for 8-10 minutes, until they develop an appetizing golden crust.
Chef's tip
For an extra touch of traditional flavor, use a cast-iron pot; it distributes heat evenly and gives the meat a perfect browning.
If you like a spicier taste, you can add a few chili flakes or serve the tochitură with a pickled hot pepper.
Ingredients
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25 min
Under an hour
