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Tochitura Moldoveneasca - Alexandra Banuc


2 hours

INGREDIENTS for 4 people

  • 1 kg pork (a mixture of ham with smelt or pork belly)
  • 700 g pork organ meat (heart, tongue, liver, kidneys)
  • 300 g fresh smoked sausage
  • 100 g lard (about 2 tbsp)
  • 400 ml red wine
  • salt, freshly ground black pepper
  • 2 tsp dried thyme
  • 1 large bulb of garlic
  • polenta
  • 4 eggs
  • 300 g grated or crumbled cheese


Melt the lard in a big casserole pan. Saute the heart and the tongue in the lard and transfer to a bowl. Fry the meat in the remaining lard. Deglaze with the wine. Season with salt, pepper and thyme. Simmer on low heat for 1-2 hours. Add additional wine, if necessary. Add the liver (and/or kidneys) and cook for 5 minutes. Then add the garlic and cook for another 2-3 minutes. Prepare the polenta according to the directions on the packet. Season with salt and pepper. Fry the eggs. Serve the meat dish with the fried eggs and the polenta, sprinkle with the grated cheese and finish with a sprig of herbs.