Moldovan Tochitura

Cut the pork into 3–4 cm pieces, slice the sausages into rounds, peel and mince the garlic; prepare lard or rendered fat, dry red wine, cornmeal, water, salt, black pepper, dried thyme, eggs, brynza and pickled cucumbers.

Melt the pork lard in a deep, thick-bottomed skillet or pot over medium heat. Add the pork, season with salt and pepper, and sear for 8–10 minutes, stirring occasionally, until the pieces are browned.

Pour in the dry red wine, add the dried thyme and 100 ml of water. Bring to a boil, cover loosely and simmer over low heat for 45–55 minutes, until the pork is tender; add a little more water if needed.

Add the sausages and simmer for another 10 minutes to let them heat through and release their juices. Remove from the heat, stir in the minced garlic and let rest, covered, for 10 minutes.

For the mamaliga, bring 1 L of water to a boil with a pinch of salt. Gradually pour in the cornmeal, stirring constantly, and cook over low heat for 20–25 minutes until thick, stirring occasionally.

In a separate skillet, fry the eggs until the whites are set and the yolks are runny or semi-runny. Crumble the brynza and slice the pickled cucumbers.

Serve the tochitura hot with the mamaliga: top with a fried egg, sprinkle with brynza, and serve with pickled cucumbers on the side.