Tochitura

Pork shoulder and boneless ribs, cut into cubes of about 2-3 cm, are essential ingredients in this stew recipe that combines intense flavors and savory texture. In a large skillet, we heat a few tablespoons of oil, preferably sunflower or olive oil, to give a pleasant taste to the dish. Once the oil is hot, we add the pork and rib cubes, being careful not to overcrowd the skillet to ensure even browning. We let the meat brown slightly, developing a golden crust that will intensify the flavors.

After the meat has taken on an appetizing color, we pour a cup of water over it and reduce the heat. We cover the skillet with a lid and let it simmer well, transforming into a juicy and flavorful dish. It is essential to check periodically and stir, adding water if necessary to prevent burning. This phase will last about 30-40 minutes, enough time for the meat to become tender.

Once the pork shoulder is almost cooked, we add the liver, also cut into cubes. This will bring a distinct note to the stew, and continuing to boil for another 15 minutes will allow the flavors to blend. Again, it is important to stir occasionally and add water if we notice the dish is too dry.

Once the liver is cooked through, it is time to add a few sausages, sliced thinly, which will add a smoky note and extra flavor. Then, we adjust the dish with salt and pepper to taste, ensuring that each ingredient is well-seasoned.

Finally, we introduce the tomatoes into the broth, which we previously crushed with a fork, and the crushed garlic, which will provide an intense aroma. We let all the ingredients simmer together on low heat for another 10 minutes, so the flavors intertwine harmoniously.

This pork stew with liver and sausages is perfect to be served alongside warm polenta or mashed potatoes, turning the meal into a true culinary feast. Enjoy your meal!

 Ingredients: pork pulp 700g, ribs 400g, pork liver 500g, smoked sausages 400g, tomatoes in broth 1 jar of 700g, salt, pepper, garlic (to taste), cheese from burduf, polenta, the quantities are enough for about 5-6 servings

 Tags:  meat garlic tomatoes broth cheese pig christmas and new year's recipes