Main Course📍 BucovinaMedium🌾 Gluten-free🥩 Low-carb / Keto💪 High-protein

Bucovina-style tochitura

Name: Bucovina-style tochitura
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Romanian
Ingredients: 800 g pork shoulder, cut into 2-3 cm cubes; 250 g smoked sausage, sliced; 120 g smoked bacon, diced (optional); 2 tbsp pork lard (or 2 tbsp oil); 1 large onion, finely chopped; 4 garlic cloves, crushed; 300 ml tomato passata or thick tomato juice; 150 ml dry white wine (optional); 1 tsp sweet paprika; 1/2 tsp dried thyme; 1 bay leaf; salt and black pepper to taste; warm polenta (about 1 kg cooked); 4 eggs (for fried eggs); 200 g burduf cheese or telemea, grated/crumbled; chopped fresh parsley (optional)

Bucovina-style tochitura is a hearty traditional dish made with tender pork pieces slowly browned in their own fat, smoked sausage, garlic, and tomato sauce. It is classically served with warm polenta, a fried egg, and grated salty cheese for a perfect contrast of textures and flavors.

🍽️

Servings

⏱️

Prep

25 min

🔥

Cook

1 h 5 min

⏰

Total

1 h 30 min

🥘Ingredients

servings

Stew

For serving

📝Preparation steps 🗓️Add to Meal Planner🎨Serving & Presentation

✅Dietary Compatibility

🌾Gluten-free🥩Low-carb / Keto💪High-protein

🍽️

Yield

4 generous servings

📦Storage

❄️

Refrigerator

Up to 3 days in an airtight container

🧊

Freezer

Up to 2 months (without egg and polenta)

🥗Nutrition Facts

Values per serving with polenta and egg (approx. 450 g)

🔥

Calories

610 kcal

🥩

Protein

32 g

🧈

Fat

38 g

🍞

Carbohydrates

30 g

🌾

Fiber

3 g

🍷Pairs Well With

🥂Assorted pickles

🥂Red onion salad

🥂Dry red wine

🥂Fresh hot pepper

💡Variations

Liver variation: add 200 g pork liver in the last 8-10 minutes of cooking.

Spicier variation: add 1/2 tsp chili flakes and spicy sausage.

No-wine variation: replace wine with 100 ml bone broth or water.

🎪Events Celebrating This Dish

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Speaking and Singing Romanian