Pork and Sausage Stew (Tochitura)
Cook time
Total time
Serves: 2
  • 11-12oz (320g) pork shoulder, cubed
  • 3.5oz (100g) bacon, cubed not sliced
  • 5-7oz (150g) kabanos, cut in pieces
  • 6 garlic cloves
  • 1-2 bay leaves
  • ¼tsp star anise, ground
  • ¼tsp allspice, ground
  • 8-9oz (250ml0 white wine
  • ¼tsp thyme
  • 2 tbsp paprika
  • salt and pepper to taste
  1. Cut meat in pieces and chop the garlic but not too small.
  2. Fry the bacon until the fat melts a little bit then add the pork and fry until is properly browned on all sides.
  3. Add sausages and fry for 3-5 minutes on medium heat.
  4. Add the garlic and saute for 1-2 minutes then pour in the wine along with a couple of bay leaves, cover and cook on medium to low heat for about 30 minutes. Depending the size of the pan, you might need to add some more wine or water, up to you just make sure is enough liquid so the meat doesn't burn.
  5. Final step would be to add all the herbs and cook it for another 10 minutes, covered. The dish is called a stew but is not actually, there is not that much sauce but if you like to do some more dipping then you can adjust the consistency by adding a bit more water or tomato juice... but not too much. Use my picture as a reference.
Recipe by CookingGlory at http://www.cookingglory.com/recipes/meat-lovers/pork/pork-and-sausage-stew/