Moldova: Tochitura (Pork Stew)

To say it’s been a minute would be putting it ligthly. To say I’ve had a minute, would also be an understatement. It’s hard to believe, but we actually have moved across the country this year. TWICE. (More on this to come…) But in short, we left Denver this past February to Clemson, South Carolina and then moved back to Colorado about seven months later. So, instead of cooking, I’ve basically just been packing, unpacking, organizing, repacking and hanging up an endless amount of picture frames. And now, this Moldovian Pork Stew (Tochitura) will be my comeback tour! I tried a few times to get myself moving, (Canada, Cambodia and The Phillipines) but by now I’ve forgotten the recipes. The pictures I have though say I should try it again pretty soon…

It was exciting that we got back to Colorado right in time for fall/start of winter (they kind of blend together here). Ski passes were purchased, the pumpkin spice everything came out and now it’s time for my favorite cold weather, one pot meals! Tochitura did just that! The downfall is that night starts around 4:30 and the lighting is terrible for picture taking by the time we sit down to eat!

Moldova Fun Facts

And just like everything else were going back to where we started and had just a couple fun facts about Moldova.

• It is the least visited country in Europe. However, if you need just one reason to visit, read below.
• They happen to be famous for their wines. They even hold the Guiness World Record for the largest wine cellar – Mileștii Mici and hold National Wine Day festivals in early October.
• Their internet is one of the fastest and least expensive in the world with 90% of it’s population having access to high-speed internet. Only Singapore and South Korea can boast higher coverage rates.

Moldova: Tochitura (Pork Stew)

Ingredients:

• 1 1/2 lbs. pork loin, cut into small cubes
• 1/2 lb. bacon, cut into pieces
• 1 onion, diced
• 3 tbsp. paprika
• 1/2 tbsp. smoked paprika
• 1 tbsp. each salt and pepper
• 1 1/2 c. water

Directions:

1. Start by cooking bacon through until cripsy. Remove the bacon pieces and save for later.
2. On medium heat and using the bacon renderings, add the pork and cook for 5 minutes.
3. Add the onion, paprika, smoked paprika and salt and pepper. Let this cook for another 10 minutes until the onions are cooked through.
4. Add the water and reduce the heat to a simmer for about 35-40 minutes. Stir it frequently.

I literally never believe myself that the liquid will cook down to a thicker consistency. But patience works, EVERY.SINGLE.TIME.

It was suggested to service this stew with Mamaliga. Most will say it’s a poltena porridge, but I think it had a little more ‘bite’ to it. Minimal ingredients and effort this was a win with the stew. It was so easy, you almost thought you were doing it wrong. Top it all off with sour cream and dill!

Moldova: Tochitura (Pork Stew)