Romanian Braised Pork Stew with Garlic and Wine

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Tochitura is a beloved Romanian comfort dish hailing from the Moldova region, where chunks of pork are slow-braised with sweet peppers, garlic, and white wine until meltingly tender. The rich, garlicky sauce pairs beautifully with soft polenta or crusty bread for an authentic Transylvanian-style feast.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 34 gFat
• 11 gSaturated Fat
• 11 gCarbs
• 2 gFiber
• 5 gSugar
• 44 gProtein
• 820 mgSodium
• 910 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 68 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the pork and aromatics

• 2 lbs (900 g) pork shoulder, cut into 1.5-inch cubes
• 8 oz (225 g) smoked pork sausages or smoked pork ribs
• 3 tbsp lard or sunflower oil
• 2 large yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the braising sauce

• 2 red kapia or bell peppers, sliced into thin strips
• 2 tbsp tomato paste
• 1 tsp sweet Hungarian paprika
• 1/2 cup (120 ml) dry white wine
• 1 cup (240 ml) beef or pork broth
• 2 bay leaves
• 1 tsp dried thyme

Directions

1. Pat the pork cubes dry with paper towels, then season generously with salt and pepper on all sides.
2. Heat the lard or oil in a heavy Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the pork until golden brown on all sides, about 2-3 minutes per batch, then transfer to a plate.
3. If using smoked sausages, slice them into 1/2-inch rounds and brown in the same pot for 2 minutes. Remove and set aside with the pork.
4. Reduce heat to medium, add the chopped onions to the pot, and cook until softened and lightly caramelized, about 6-7 minutes, scraping up any browned bits from the bottom.
5. Stir in the garlic and sliced peppers and cook for 3-4 minutes until the peppers begin to soften and release their sweetness.
6. Add the tomato paste and sweet paprika and cook 1 minute, stirring constantly, to deepen the flavor.
7. Pour in the white wine and broth, scraping the bottom of the pot to release the fond. Return the pork, sausages, bay leaves, and thyme to the pot and bring to a gentle simmer.
8. Cover, reduce heat to low, and braise for 45-55 minutes, until the pork is fork-tender and the sauce has thickened to a glossy consistency.
9. Discard the bay leaves, adjust seasoning with salt and pepper, and serve hot with soft polenta, mashed potatoes, or crusty bread.

Cook’s Notes

• Use lard for the most authentic flavor, but sunflower oil is a fine substitute if you prefer a milder taste.
• Marinate the pork in wine, garlic, and thyme overnight for a deeper, more complex flavor profile.
• The stew tastes even better the next day once the flavors have fully melded in the refrigerator.
• Traditional kapia peppers are sweet and thin-walled; substitute with red bell peppers if unavailable.
• Serve alongside soft polenta, crusty bread, or boiled potatoes, with a small bowl of sour cream on the side if desired.

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