Tochitură Moldovenească with Polenta

Ingredients

• 500g (1.1 lb) pork shoulder, cut into cubes 500g (1.1 lb) pork shoulder, cut into cubes
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 250ml (1 cup) chicken or vegetable broth 250ml (1 cup) chicken or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• 250g (1 1/4 cups) cornmeal 250g (1 1/4 cups) cornmeal
• 1 liter (4 cups) water 1 liter (4 cups) water
• 50g (1/4 cup) butter 50g (1/4 cup) butter
• 100g (1 cup) grated cheese (such as Parmesan or Cheddar) 100g (1 cup) grated cheese (such as Parmesan or Cheddar)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, paprika, dried thyme, dried oregano, salt, and pepper. Add the pork cubes and toss to coat. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated pork cubes and sear them until golden brown on all sides. Remove the pork from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and diced bell pepper. Sauté until the vegetables are softened and slightly caramelized.
4. 4.
   Add the diced tomatoes and tomato paste to the pot. Cook for a few minutes until the tomatoes start to break down.
5. 5.
   Return the seared pork to the pot and pour in the chicken or vegetable broth. Add the bay leaves, chopped parsley, and chopped dill. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 1 hour or until the pork is tender and the flavors have melded together.
7. 7.
   While the stew is simmering, prepare the polenta. In a separate pot, bring the water to a boil. Slowly whisk in the cornmeal, stirring constantly to prevent lumps from forming.
8. 8.
   Reduce the heat to low and continue cooking the polenta, stirring frequently, for about 20 minutes or until it thickens and becomes creamy.
9. 9.
   Stir in the butter and grated cheese until melted and well combined.
10. 10.
    Serve the Tochitură Moldovenească hot, accompanied by a generous portion of creamy polenta.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness. Trim off any excess fat before cutting it into cubes.
• Cornmeal — Use fine or medium-grind cornmeal for a smooth and creamy polenta. Avoid using instant or quick-cooking cornmeal, as it may result in a different texture.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of smoked paprika to the marinade.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the simmering stew during the last few minutes of cooking.
• Feel free to customize the stew by adding other vegetables such as mushrooms or carrots.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Tochitură Moldovenească with a generous spoonful of creamy polenta on the side. Garnish with additional fresh herbs, such as parsley or dill, for a pop of color and freshness.

Presentation advice

Present the Tochitură Moldovenească in a deep serving dish, allowing the rich stew to take center stage. Place a scoop of creamy polenta alongside the stew, creating a visually appealing contrast of colors and textures.