Tochitură Moldovenească

Ingredients

• 1 kg (2.2 lbs) pork shoulder, cut into chunks 1 kg (2.2 lbs) pork shoulder, cut into chunks
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork chunks, red wine, balsamic vinegar, paprika, thyme, bay leaf, salt, and pepper. Mix well to ensure the pork is evenly coated. Cover the bowl and let the pork marinate in the refrigerator for at least 2 hours or overnight for best results.
2. 2.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onions and garlic, and sauté until they become translucent and fragrant.
3. 3.
   Add the marinated pork to the pot, reserving the marinade. Cook the pork until it is browned on all sides, stirring occasionally.
4. 4.
   Add the diced bell peppers and tomatoes to the pot, and cook for an additional 5 minutes.
5. 5.
   Stir in the tomato paste and the reserved marinade. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew simmer for about 2 hours, or until the pork is tender and the flavors have melded together.
6. 6.
   Adjust the seasoning with salt and pepper if needed. Remove the bay leaf before serving.
7. 7.
   Serve the Tochitură Moldovenească hot, garnished with fresh parsley. It is traditionally accompanied by mamaliga (cornmeal porridge) and pickles.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and tenderness. Trim off any excess fat before cutting it into chunks.
• Red wine — Use a dry red wine, such as Merlot or Cabernet Sauvignon, to enhance the flavors of the stew.
• Balsamic vinegar — Opt for a high-quality balsamic vinegar for a rich and tangy taste.
• Paprika — Use Hungarian paprika for a smoky and slightly sweet flavor.
• Tomato paste — Look for tomato paste with no added sugar or preservatives for a pure and concentrated tomato flavor.

Tips & Tricks

• For an extra burst of flavor, add a splash of Worcestershire sauce to the stew.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Tochitură Moldovenească is best served hot, allowing the flavors to fully come together. Serve it with a generous portion of mamaliga (cornmeal porridge) and pickles on the side. The creamy and slightly sweet mamaliga complements the savory stew perfectly, while the tangy pickles add a refreshing contrast.

Presentation advice

To present Tochitură Moldovenească beautifully, place a generous portion of the stew in the center of a plate. Surround it with a ring of golden-brown mamaliga, and garnish with a sprinkle of fresh parsley. Serve the pickles in a separate small dish on the side for guests to enjoy as they please.