Tochitură Moldovenească cu Mămăligă și Brânză (Carpathian Garlic-Wine Pork Skillet) – Authentic Romania Recipe
Hearty Carpathian skillet braising pork in white wine and garlic, plated with polenta, cheese, and a sunny-side egg.
- Country of Origin
- 🇷🇴 Romania (Eastern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Seared pork loin cubes and smoked sausage, Steaming mămăligă polenta, Fried egg and grated salty telemea/feta, Dry white wine, 6 cloves garlic
Ingredients for Tochitură Moldovenească cu Mămăligă și Brânză (Carpathian Garlic-Wine Pork Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared pork loin cubes and smoked sausage, prepped into bite-sized pieces
- 1.5 cups steaming mămăligă polenta, washed and trimmed
- 1 cup fried egg and grated salty telemea/feta
- 1 medium onion and 3 cloves garlic, finely minced with dry white wine
- 1.5 tbsp traditional Romania seasoning (6 cloves garlic, thyme, tomato paste)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and dry white wine for 2–3 minutes until softened and fragrant.
- Add seared pork loin cubes and smoked sausage and steaming mămăligă polenta along with 6 cloves garlic, thyme, tomato paste, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with fried egg and grated salty telemea/feta and serve straight from the skillet.