Tuscan-inspired Pork Stew with Polenta

Ingredients

While the original Moldovan Tochitură is typically made with pork, bacon, and vegetables, this Tuscan-inspired version focuses on slow-cooked pork in a rich tomato sauce. The addition of red wine and aromatic herbs like rosemary and thyme gives it a distinct Tuscan flavor profile. Additionally, the original dish is often served with mamaliga (a cornmeal porridge), but in this adaptation, it is paired with creamy polenta to align with Tuscan cuisine. We alse have the original recipe for Tochitură, so you can check it out.

• 1.5 kg (3.3 lbs) pork shoulder, cut into chunks 1.5 kg (3.3 lbs) pork shoulder, cut into chunks
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 2 cups (480 ml) tomato passata 2 cups (480 ml) tomato passata
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 sprigs of rosemary 2 sprigs of rosemary
• 4 sprigs of thyme 4 sprigs of thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Polenta, for serving Polenta, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the pork chunks and brown them on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened.
3. 3.
   Return the pork to the pot and pour in the red wine. Allow it to simmer for a few minutes to reduce slightly.
4. 4.
   Add the tomato passata, tomato paste, rosemary, and thyme to the pot. Season with salt and pepper to taste. Stir well to combine.
5. 5.
   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.
   While the stew is simmering, prepare the polenta according to the package instructions.
7. 7.
   Serve the Tuscan-inspired pork stew over creamy polenta, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum tenderness and flavor.
• Tomato passata — If tomato passata is not available, you can substitute it with canned crushed tomatoes.
• Polenta — Cook the polenta according to the package instructions, ensuring it reaches a creamy consistency.

Tips & Tricks

• For an extra depth of flavor, marinate the pork chunks in red wine, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to 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

Serve the Tuscan-inspired pork stew with a generous portion of creamy polenta. Garnish with fresh herbs like parsley or basil for a pop of color and freshness.

Presentation advice

Present the stew in rustic bowls or deep plates, allowing the vibrant red tomato sauce to take center stage. Place a scoop of creamy polenta alongside the stew, creating an inviting and comforting presentation.