Traditional Tochitură Moldovenească: Pork with Mămăligă, Fried Egg and Brined Cheese
Tochitură moldovenească browns pork shoulder and smoked sausage in lard, then gently braises them in their own juices. The meat is plated beside water-cooked mămăligă, a fried egg and grated brined cheese; none of those accompaniments is stirred into the polenta.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the lard in a heavy skillet and brown the pork shoulder in batches. Add the sausage and cook until its edges colour; add garlic only for the final minute so it does not burn.
- 2
Add the wine or water, cover loosely and braise gently 30-40 minutes until the pork is tender and coated in its reduced juices rather than boiled in a pot of water. Season with pepper and only enough salt for the sausage and cheese.
- 3
For the mămăligă, bring 4 cups water and the salt to a boil. Rain in the cornmeal while whisking, then stir over low heat 25-30 minutes until thick and pulling from the pot.
- 4
Fry the eggs separately until the whites set and yolks remain soft. Crumble or grate the brined cheese separately.
- 5
Plate a mound or firm slice of plain mămăligă with the browned pork and sausage, one fried egg and cheese scattered alongside or over the egg. Keep the meat, polenta, egg and cheese visibly distinct.
Cook notes
Tips
Make sure to fry the eggs just before serving for freshness.
Adjust the amount of brined cheese to taste, as some can be saltier than others.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover mămăligă in the refrigerator, tightly covered, for up to 3 days.
- Pork can be stored in an airtight container in the refrigerator for 3 to 4 days.
Substitutions
- You can use chicken instead of pork for a lighter version of this dish.
- If you don't have cornmeal, polenta can be used as an alternative for mămăligă.
What to Serve With
- Pickles for a tangy contrast
- Fresh crusty bread
- A simple green salad
Common Mistakes
- Not stirring the mămăligă constantly can lead to lumps.
- Overcooking the pork can make it tough; simmer gently to retain tenderness.
Recipe FAQ
What type of pork is best for Tochitură Moldovenească?
Pork shoulder is ideal for this recipe as it remains tender and juicy during cooking.
Can I use different cheese instead of brined cheese?
Yes, you can substitute it with feta or any other soft cheese that is salty.
Is mămăligă difficult to make?
Not at all! Just stir constantly while adding the cornmeal to ensure a smooth texture.
Kitchen tools
Helpful Tools for This Recipe
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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