Tochitura
When I make tochitura at home, I usually use what I have in the fridge: pork, homemade sausages or kabanos, sometimes even a small piece of bacon forgotten in a corner. It helps me a lot that it doesn't require special ingredients and doesn't involve complicated techniques. I usually cook it when I want something hearty for everyone in the house, and with polenta, cheese, and eggs, I've never had leftovers.
Quick Info
Total time: 1 hour
Servings: 3-4
Difficulty: easy to medium
Ingredients
- 1 homemade sausage (approx. 150 g)
- 150 g pork (usually leg or shoulder)
- 1 small kabanos (100 g)
- 50 g bacon (or kaiser)
- 1 small onion (50-60 g)
- 2 cloves of garlic
- 1 tablespoon tomato paste (20-25 g)
- 1 small cup of white wine (approx. 70 ml)
- 1 cup of water (200 ml)
- salt and pepper to taste
- 1 tablespoon oil (preferably sunflower)
- 1 sprig of thyme (or ½ teaspoon dried thyme)
For serving:
- warm polenta
- eggs (fried)
- cheese (telemea or aged cheese, as preferred)
Preparation method
1. Cut the pork into cubes of about 2 cm. Slice the sausage and kabanos into not very thin rounds. Cut the bacon into small cubes, enough to brown well.
2. Heat a large pan, add the oil and bacon. Let it cook for a few minutes over medium heat until it starts to release fat and turns golden.
3. Add the pork cubes on top of the bacon and fry for 3-4 minutes until they get a crust on the edges.
4. Add the sausage and kabanos to the pan. Stir and let them brown for another 3-4 minutes.
5. Add the finely chopped onion over the meat. Mix well and cook until the onion softens (about 4-5 minutes).
6. Add the sliced or crushed garlic. Season with salt and pepper to taste.
7. Pour in the wine. Stir and let it simmer for 5 minutes over low heat, enough for the alcohol to evaporate and the flavors to combine.
8. Add the tomato paste, then add the cup of water and thyme. Stir gently. Let everything simmer uncovered over medium-low heat for 25-30 minutes until the sauce reduces and the meat is tender.
9. Taste for salt and pepper at the end. Remove from heat and let it rest for 5 minutes before serving.
Why I make this recipe often
It helps me that I can adapt the ingredients based on what I have on hand. It's not sensitive to measurements, it works with more meat or other types of sausages. The food keeps well until the next day and is just as tasty. It saves me from cooking separate sides or complicated sauces.
Tips and variations
Tips
- Do not add the onion at the beginning, it caramelizes too much. It serves more as a flavor base, not for sweetness.
- If you have very salty sausages or kabanos, be careful with the amount of salt added at the end.
- For meat, pork leg or shoulder are the most suitable. I do not recommend using pork chop, it turns out too dry.
Substitutions
- Bacon can be omitted, but add more oil for browning.
- White wine can be replaced with dry red wine if that's all you have.
- If you don't have homemade sausage, use any good quality smoked sausage.
Variations
- You can also add liver or pork heart, as you like.
- Sliced mushrooms can be added towards the end.
- For a thicker sauce, use less water or let it simmer longer.
Serving ideas
- Traditionally served with polenta, fried egg, and salty cheese.
- It can also be eaten with fresh bread if you don't make polenta.
- For those who prefer, it goes well with pickles or cucumbers in vinegar.
Frequently asked questions
How long should the meat boil to be tender?
It depends on the type of meat. Usually, 25-30 minutes on low heat is enough if you use leg or shoulder.
Can I use only meat, without sausages and bacon?
Yes, but the taste will not be as complex. You can compensate with a bit of smoked meat or bacon.
What do I do if I don't have wine?
You can omit the wine and use only water. The effect is not the same, but the recipe still turns out tasty.
Can I freeze the cooked tochitura?
Yes, it freezes without problems. When defrosting, heat it slowly so that the meat doesn't break apart.
Nutritional values (estimated, per serving)
- Calories: approximately 380 kcal
- Protein: 22 g
- Fat: 29 g
- Carbohydrates: 5 g (from onion, tomato paste)
The value depends a lot on the type of meat used and how much bacon or sausage you add. Eggs and cheese for serving add extra calories and fats.
Storage and reheating
Tochitura keeps well in the fridge in a closed container for up to 3 days. Reheat the desired portion on the stove over low heat, with 2-3 tablespoons of water added, to prevent sticking. If you want to keep it longer, it can be frozen for up to 2 months. After defrosting, heat gently and add a little water or tomato paste if the sauce has thickened too much.
I have never had problems with it keeping well or losing its taste; in fact, sometimes it tastes better the next day.
Ingredients: a homemade sausage, 3 slices of pork, a kabanos, a small piece of bacon, a small onion, a tablespoon of broth, a cup of wine, a cup of water, 2 cloves of garlic, salt, pepper, oil for frying
