Moldavian pork stew with polenta and egg (Tochitură)

1. Cut the pork neck into 2 cm cubes, the sausage into rounds and the liver into large bite-sized pieces.

2. In a heavy-based frying pan, brown the pork all over in the oil over high heat, season with salt and pepper, then add the sausage and fry for another 5 minutes.

3. Sprinkle with the paprika, pour in the white wine and 100 ml of water, cover and braise over low heat for 30 minutes until the meat is tender.

4. Add the liver and crushed garlic and cook uncovered for another 8-10 minutes until the liver is cooked and the sauce is thick (salt the liver only at the end, otherwise it turns tough).

5. Meanwhile cook a thick mămăligă from 1.2 litres of salted water and the polenta, and fry 4 eggs in another pan.

6. On each plate put mămăligă with tochitură alongside, top with a fried egg and scatter generously with crumbled cheese; pickles go well with it.

Tip: It's a festive dish of Romanian Moldavia, served with telemea, a salty sheep's cheese – Balkan white cheese or feta gives an authentic result too.