Tochitura

I invite you to discover a delicious and comforting recipe, perfect for a festive meal or a family dinner: Pork Tochitura with Polenta and Cheese. This recipe combines the flavor of succulent meat with the rich aromas of spices, making it a true feast for the senses.

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Number of servings: 4

A brief history

Tochitura is a traditional dish, appreciated in various cultures for its hearty and tasty combination. Over the years, it has evolved based on the available ingredients, but its essence remains the same: a warm meal, full of flavors, that brings people together. It is a recipe that evokes moments of conviviality, often served on special occasions or on chilly winter days.

Ingredients

- 500 g pork shoulder
- 500 g pork neck
- 200 g homemade sausages
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1 teaspoon sweet paprika
- 2-3 tablespoons oil (olive or sunflower)
- 1 glass (about 150 ml) dry white wine

Necessary utensils

- Deep frying pan or pot
- Sharp knife
- Cutting board
- Wooden spoon
- Kitchen towel

Preparation steps

1. Preparing the meat:
Wash the meat under cold running water. Remove excess water with a kitchen towel. This step is essential to avoid steaming the meat during cooking. Cut the pork shoulder and neck into small pieces, about 2-3 cm.

2. Seasoning:
In a bowl, mix the chopped meat with salt, pepper, and paprika. If you prefer a spicier taste, you can also add a bit of hot paprika or finely chopped chili. Let the meat absorb the flavors for 10 minutes.

3. Browning the meat:
In a deep frying pan, add 2-3 tablespoons of oil and heat it over medium heat. When the oil is hot, add the seasoned meat and brown it evenly on all sides. This step is crucial to seal in the juices, making the meat juicier.

4. Adding the wine:
When the meat starts to turn golden (about 10-15 minutes), add the glass of wine. Let it simmer, stirring occasionally, until the alcohol evaporates and the sauce thickens (about 10-15 minutes).

5. Incorporating the sausages:
In the last 5 minutes of cooking, add the sliced sausages. They will add extra flavor to the stew. Cook everything until the sausages are well browned and the flavors have melded together.

6. Serving:
Serve the tochitura hot, alongside polenta and crumbled sheep cheese or grated telemea. Creamy polenta is ideal for soaking up the delicious meat sauce.

Serving suggestions

For a personal touch, you can add a few fresh parsley leaves or finely chopped chives on top of the stew. Additionally, a fresh summer salad with tomatoes and onions will perfectly complement this meal.

Variations

To diversify the recipe, you can experiment with different types of meat, such as beef or lamb. Also, adding vegetables like carrots or peppers can transform the dish into a heartier and healthier meal. You can also try spicy or smoked sausages for a different flavor.

Nutritional information

A serving of tochitura contains approximately 600-700 calories, depending on the amount of meat and oil used. It is a protein-rich meal due to the meat and sausages, also providing a considerable amount of vitamins from the vegetables if you choose to add them.

Frequently asked questions

1. Can tochitura be made with other types of meat?
Yes, you can use beef, lamb, or even turkey, adjusting the cooking time based on the type of meat chosen.

2. Can I use sweet white wine?
It is recommended to use dry white wine to avoid excessive sweetness in the sauce.

3. How can I keep polenta fresh?
Polenta is best served freshly cooked. If there are leftovers, you can store it in the refrigerator and reheat it in the microwave or on the stove with a little water.

Conclusion

Now that you have all the necessary details, it's time to start cooking! Pork tochitura with polenta and cheese is more than just a meal; it's a culinary experience that will bring you closer to your loved ones, providing unforgettable memories. Don't forget to share this recipe with your friends and enjoy every bite!