Tochitură

Step 1: Heat the 2 tbsp pork lard or sunflower oil in a heavy pan over a medium-high heat and brown the 1 ⅓ lb pork shoulder (neck) in two batches for 5 minutes each, until golden on all sides. Lift out.

Step 2: Add the 10 ½ oz smoked pork sausages (gluten-free) and fry for 3 minutes, until they sizzle and their edges curl and brown. Lift out and add to the pork.

Step 3: Lower the heat to medium and soften the 1 onion in the fat for 5 minutes. Stir in the 1 tsp sweet paprika and 1 tbsp tomato purée for 30 seconds, until fragrant; do not let the paprika burn.

Step 4: Pour in the ¾ cup dry white wine (or stock plus 1 tbsp cider vinegar) and let it bubble for 2 minutes, scraping up the browned bits. Add the ¾ cup chicken stock or water, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt and 1 tsp black pepper, then return the meat.

Step 5: Cover and simmer gently for 30 minutes, stirring now and then, until the pork is tender, the sauce has thickened and a cut piece shows no pink, at least 160°F in the centre.

Step 6: Meanwhile make the mămăligă: bring the 4 ¼ cups water for the mămăligă and 1 tsp salt for the mămăligă to the boil, rain in the 9 oz medium yellow cornmeal (mălai) while whisking and cook on a low heat for 20 minutes, stirring often, until thick and pulling from the sides.

Step 7: Stir the 5 cloves garlic into the stew, cook 1 minute more and remove the bay leaf.

Step 8: Heat the 1 tbsp sunflower oil in a frying pan over a medium heat and fry the 4 eggs for 3–4 minutes, until the whites are fully set; cook the yolks firm for anyone pregnant, very young or elderly.

Step 9: Spoon mămăligă onto each plate, add the stew beside it, top with a fried egg and scatter with 5 ½ oz telemea or feta-style sheep's cheese. Serve with 4 pickled gherkins or peppers.