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Traditional Tochitură Moldovenească: Pork with Mămăligă, Fried Egg and Brined Cheese
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Romania
60 minutes
Serves 4
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Traditional Tochitură Moldovenească: Pork with Mămăligă, Fried Egg and Brined Cheese
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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.
Ingredients quick view
1 lb pork shoulder, cut into cubes
200 g smoked Romanian-style pork sausage, sliced
2 tablespoons pork lard
4 cloves garlic, sliced
1/2 cup dry red wine or water
4 cups water, for mămăligă
1 teaspoon salt
1 cup medium cornmeal
4 oz brined cheese, crumbled
2 large eggs
1 tablespoon lard or sunflower oil, for the eggs
Black pepper to taste
Tips quick view
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.
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