Pork fingers are not a simple dish. Tender, aromatic meat, soaked in lard and garlic, simply melts in your mouth. This is an incredibly tasty meat dish. Cooking stuffed pork fingers is not difficult, but it does take time. Don’t be alarmed, most of the time will be spent on passively extinguishing your fingers. By spending a little more than an hour of your time you will receive a large portion great meat, which is enough for more than one meal.
Why is lard used as a filling for pork fingers? During the braising process, the lard inside each meat boy melts and saturates the meat. And besides lard, the filling contains a lot of garlic and ground pepper. These components provide the aroma. Thanks to lard, the aroma of garlic is not as strong as it might seem.
I recommend cooking pork fingers with lard and garlic at least once. This recipe may well become your favorite and can also be used as a base for preparing similar dishes with other fillings.
Ingredients:
- 0.8-1 kg pork pulp
- 100 g salted lard
- 5 cloves garlic
- 1 Bay leaf
- 0.3 teaspoon ground pepper
- 0.5 tablespoon salt
- 50 ml sunflower oil
How to cook stuffed pork fingers
The pork flesh should be cut into slices 1.5 cm thick. I had a piece of pork that made 7 such slices, but they were large and I cut each one into 2 parts. The result was 14 pieces of meat, future fingers.
Each piece should be beaten with a hammer on both sides. The most convenient way to do this is to cover the meat with a plastic bag. Then the splashes from beating the meat do not fly in all directions.
The meat preparations for making pork fingers are ready. Now you should start filling. We will use a fragrant mixture of lard and garlic as a filling for our fingers. A piece of lard weighing about 100 g should be passed through a meat grinder or chopped very finely. For this purpose it is better to use salted lard without meat layer. Add the garlic passed through a press to the lard. You will also need a little ground black pepper for the filling.
Place 1 teaspoon of filling on the edge of each cut piece of meat, spreading it across the width of the piece. Then carefully wrap the piece of pork, starting from the edge with the filling. Using regular sewing thread of any contrasting color, secure the fingers.
Do not tighten the thread on the stuffed pork fingers too much, and do not tie any knots. We simply wrap the meat tubes with thread.
Heat a frying pan with sunflower oil and place our stuffed pork fingers on its surface. Fry the fingers until golden brown for about 10-12 minutes over medium heat, turning the fingers from side to side from time to time.
Then transfer the stuffed pork fingers to the roasting pan. We also send the remaining sunflower oil in which they were fried.
Pour water into the frying pan and add bay leaf and salt. The water should completely cover the pork fingers.
Simmer the stuffed pork fingers over low heat with the lid loosely closed for 1 hour. If necessary, add water to the previous level.
Meat fingers are delicious filled rolls.
In fact, the dish is simple, easy to prepare, but looks original and elegant, has different variants fillings and sauces.
Shall we make it with pork?
Pork fingers - general cooking principles
For fingers, only pork pulp is used without bones, veins, or fatty layers. The piece is cut across the grain into slices, which are beaten with a hammer and coated with spices. Then the filling is placed inside. There are many options: vegetables, mushrooms, cheese, eggs, meat products. All this is rolled into a roll, fastened with threads, toothpicks or breading.
You can cook the fingers in a frying pan or in the oven. Often, after frying, the meat product is heated in the oven, sometimes with the addition of various sauces. They make the meat more tender and softer. Serve the fingers on their own, garnished with herbs, or with side dishes and vegetables.
Pork fingers with lard and garlic
A recipe for very juicy and tender pork fingers with a fragrant and simple filling. The number of spices is arbitrary, taking into account your taste preferences. Lard can be used fresh, salted or smoked.
5 cloves of garlic;
A little mustard (1-2 tsp).
1. Cut the pork across the grain into slices, as for chops. If the meat is slightly frozen, this will be easier to do.
2. Now we beat each plate. We do this carefully so as not to accidentally tear it.
3. Rub with salt and pepper and set aside.
4. Cut the lard into small cubes, add chopped dill and chopped garlic. Season the filling with mustard for a piquant flavor. If the lard is fresh, you can add a little salt.
5. Now take a spoon and spread the minced meat over all the pieces to distribute evenly, twist the fingers, connect the joints with toothpicks.
6. Heat the oil in a saucepan. Place your fingers. Fry first on one side, then quickly on the other, the heat is maximum.
7. Remove the pork to napkins. Let the oil soak in and carefully remove the toothpicks.
8. Place in the pan, cover with foil and heat for 15 minutes in the oven.
9. Transfer the fingers to a serving plate and decorate with herbs, fresh or salted vegetables.
Pork fingers with mushrooms
The filling for these pork fingers can be made not only from champignons. But remember, if wild mushrooms are used, they need to be boiled before cooking.
0.6 kg pork pulp;
3 cloves of garlic;
0.2 kg champignons.
1. Cut the onions and mushrooms. We combine everything in a frying pan with heated oil and fry until almost done, adding salt and pepper at the end.
2. Grate the cheese and add to the cooled mushrooms.
3. Next, add chopped dill. But you can either use parsley or any other greens without it.
4. Mix sour cream with garlic, this will be a sauce for your fingers. You can also salt it and add any seasonings.
5. Preheat the oven to 200.
6. Cut the pork into slices, lightly tap each chop with a hammer, add the filling and roll.
7. Wrap your fingers with thread so that the melted cheese does not leak out.
8. Fry the filled rolls in hot oil for two minutes on each side and immediately transfer to the pan.
9. Pour sour cream sauce on top and place in the oven for twenty minutes.
10. Take it out. Before serving, cut the threads with scissors and carefully remove.
Pork fingers with prunes
A variation of the most popular filling for meat fingers. Pork and prunes are one of the most successful combinations, which can only be. It is not necessary to use heavy cream for the sauce; 15% is enough.
0.2 kg prunes;
160 ml fresh cream;
1. Cut the pork into pieces, not very thin. Beat a little, rub with spices.
2. If the prunes are dry, then they must first be soaked in warm water. Do not use boiling water or hot liquid, it will spoil the dried fruits and they will become soggy.
3. Separate one white and beat with a fork.
4. Brush the edges of the chop with egg white, place 2-3 prunes on the nearest side, and twist into a tube. Secure the edge with a toothpick. Form all the remaining fingers in this way.
5. Pour the yolk and whole egg into the remaining white, beat again, add salt and pepper.
6. Dip the fingers in flour, then dip them in the egg and fry in hot oil until lightly browned. Keep the meat on the fire for a long time and bring it to full readiness no need.
7. Now you can pour cream over all the fingers and simmer under the lid in a frying pan for about 15 minutes. Keep the heat as low as possible.
8. Or put it in the oven and hold it for a quarter of an hour at 160 degrees. In this case, it is not necessary to cover your fingers; you can even sprinkle the dish with a small amount of grated cheese.
Pork fingers with egg and cheese
A recipe for simple fingers with a simple filling. Instead of dill, you can take other greens at your discretion.
3 cloves of garlic;
1. Cut the meat tenderloin into plates and tap it a little with a hammer. Rub with spices and let the chops sit for a while.
2. Boil the eggs and peel them. Take a piece of cheese. Grate everything together into a bowl.
3. Immediately rub three cloves of garlic and season the filling with pepper. If the cheese is unsalted, then salt can also be added. Add mayonnaise and stir.
4. Place the minced eggs on the chops and roll the fingers into small rolls. Be sure to pin it with toothpicks. If there are none, you can tie them with threads, just don’t forget to remove everything.
5. Roll the meat in flour so that it does not lose its juiciness, and quickly fry in hot oil.
6. Remove the toothpicks and place the fingers in the mold.
7. Generously grease the top with salted sour cream.
8. Pull a piece of foil over the pan and place the dish in the oven. Warm up at 200 degrees for 15-20 minutes. We'll see if it's ready.
Pork fingers with breaded mushrooms
A recipe for amazing pork fingers with a crispy breadcrumb crust. This dish is somewhat similar to chicken Kiev, but much tastier. Mushrooms are used marinated, but you can also use fried ones, for example, simple champignons, oyster mushrooms.
Flour for deboning;
1. Make thin chops, carefully rub each with spices. Be careful with salt, as the mushrooms are marinated.
2. Chop the mushrooms and mix with grated cheese. If desired, squeeze a clove of garlic onto them, add herbs and various seasonings. Mix.
3. Beat the eggs with a fork.
4. Brush the inside of the chop with egg, which will hold the roll together. Add some filling. We form fingers and carefully twist into tight rolls.
5. Take two bowls, pour flour into one and crackers into the other. Next we place the eggs that we prepared earlier.
6. Pour enough oil into the frying pan so that your fingers float freely in it. That is, we do deep frying. Warming up.
7. Dip the pieces in flour, then dip them in the egg and sprinkle with breadcrumbs. Gently press the “fur coat”.
8. Deep fry until done on both sides.
Pork fingers with carrots and onions
Recipe for juicy pork fingers with vegetables. The dish is prepared in the oven without pre-frying, which saves time.
3 cloves of garlic;
1. Fry the diced onion and grated carrot, but there is no need to brown the vegetables too much.
2. Grate the cheese, add half to the vegetables, and add half to the sour cream.
3. Chop the garlic and also divide in half.
4. Season both the gravy and the filling with spices and stir.
5. Cut the meat into plates, beat each one, add salt, fill it with filling and form fingers. Secure the free edge with a toothpick.
6. Place the fingers in the mold, cover with sour cream sauce and grated cheese.
7. Bake for 40 minutes at 200 degrees. Don't forget to remove the toothpicks before serving the dish.
Pork fingers with pineapple and nuts
A recipe for delicious and very aromatic pork fingers that are baked in the oven. Canned pineapple is used, only hard cheese. It will prevent the rolls from unwinding.
4 pineapple rings;
2 tablespoons of walnuts;
1. Chop the nuts, cut the pineapple into small cubes. If it is not in rings, but in pieces, then we simply divide it into several parts. The cubes should not be more than 0.5 cm.
2. Chop the nuts and add to the pineapple.
3. Grate the cheese, but do not mix it with the filling.
4. Layer the meat and beat it.
5. Rub the chops with pepper and salt.
6. Sprinkle cheese on top of the meat. Distribute it between all the pieces.
7. Place pineapples at the near edge and curl the fingers. If you are concerned about its integrity, you can fasten it in one place with a toothpick. Place in the mold.
8. Beat the egg with mayonnaise.
9. Grease the rolls and place in the oven for 40 minutes. Temperature 180.
If you don’t like the taste of thermally processed greens, then do not add them to the filling; use sprigs of dill or parsley to decorate the finished dish.
It is not necessary to bake your fingers in butter or sour cream sauce, can be used tomato juice or diluted paste.
Flour breading will prevent oil from penetrating into the meat and keep the fingers juicy.
Fingers are small rolls of meat with filling. Cooking them is not that difficult, although you will have to tinker. For me, the biggest charm of this dish is that it does not lose its taste even after heating. Cooled fingers can also be served as a cold meat dish.
Compound
- 1.5 kg pork tenderloin
- 1 onion
- 50 g cheese
- 250 g champignons
- 1/2 sweet pepper
- parsley and cilantro
- salt, seasoning for meat
- vegetable oil for frying
Preparation
Cut the pork flesh (I have a great piece of boneless loin) into medallions, about 1 cm thick, and beat well until they become almost transparent.
Salt each piece and sprinkle with seasoning to your taste. This is the most time-consuming part of the job. I sometimes pound the meat in advance. I stack them like pancakes, wrap them in film and put them in the gilder. Well, what will happen to him already salted for a day?!
Let's prepare the filling. Today I made fingers with mushrooms, cheese and herbs. Finely chop the onions and mushrooms and fry them on vegetable oil until ready. Greens and Bell pepper Grind with a blender or finely chop. Grate the cheese.
You can mix all the filling together, or you can apply it separately.
Place the filling on the chopped pieces of meat and wrap tightly in a roll. It turns out to be a thin tube that really looks like a finger.
To prevent the fingers from unfolding during frying, each one needs to be wrapped with thread or pinned together with a toothpick.
Fry the fingers in a very hot frying pan and transfer them to a baking dish, preferably in one layer.
Pour all the fat remaining from frying on top and add about 1 cm of water to the bottom. Bring to readiness in the oven for about 40 minutes at 180°C
Note
The filling for the fingers can be different. Mushrooms with onions, cheese with herbs, fried celery with carrots, prunes with walnuts... Continue the list yourself.
You can finish your fingers without an oven. Place the fried rolls in a saucepan or deep frying pan and pour in a mixture of water, sour cream and tomato paste. Simmer over very low heat for 40-60 minutes.
Bon appetit!
How to cook meat fingers?
What products will you need?
To prepare meat fingers according to this recipe, which are essentially small rolls stuffed with lard, herbs and spices, you will need to buy a piece of beef or lean pork that can be cut into slices. Beef tenderloin or pork carbonate, ham, shoulder, neck. For half a kilo of meat cut into 0.5 cm thick slices, you will need: - fresh lard– 150 g;- garlic – 3–4 cloves;- onion- 1 piece; - carrots - half; - vegetable oil - 2 tbsp; - fresh herbs: parsley, dill; - dry basil, rosemary, oregano; - salt, pepper.
How to cook meat fingers
Cut the meat into slices. To make this easier, you can first place it in freezer refrigerator for half an hour. Beat the meat cut into slices well, but it is better to do this with the flat side of a culinary mallet so as not to tear the delicate fibers.
Pass the lard through a meat grinder, salt and pepper it. Add finely chopped fresh herbs, finely chopped garlic, dry herbs, salt and pepper. Mix everything well. Place 1 teaspoon of this minced meat on the beaten pieces of meat and roll them into a roll, wrapping the edges at the top and bottom, like on cabbage rolls or stuffed pancakes. To prevent the rolls from unrolling during cooking, wrap each one tightly with thread and tie it.
If you have time, put the ready-to-cook rolls in the refrigerator for a couple of hours so that the meat and lard are saturated with the aromas of herbs, herbs and garlic
Heat a frying pan well with high edges, pour oil into it and fry each roll on all sides over high heat. If there are a lot of rolls, fry them in small portions. Then carefully remove the threads from the rolls, being careful not to let them unravel. Place the fried rolls back in the pan in a dense layer, pour in a small amount hot water so that it just covers them, bring to a boil. When the water in the pan boils, lightly salt and pepper the contents, reduce the heat, and leave the fingers to simmer for another 45 minutes.
While the meat is stewing, fry finely chopped onions in vegetable oil in another frying pan until golden brown. Then add coarsely grated carrots to it and continue to fry everything together, stirring constantly, for another 3-4 minutes. Place the fried onions and carrots in the frying pan where the fingers are stewed, and wait 10 minutes until done. You can serve your fingers with mashed potatoes, boiled rice or buckwheat.
Today we will tell and show you great recipe delicious dish— pork fingers stuffed with lard and garlic, it’s very tasty! There are a huge number of variations meat dishes: cutlets, meatballs, meat goulash, chops and other dishes. The meat is fried in a frying pan, stewed, baked in the oven. Our dish today is pork meat rolls, they turn out very tender, juicy, and amazingly tasty, and the lard and garlic filling adds a piquant flavor. To prepare this dish, it is best to use a “chop” - the sirloin part of the corresponding tenderloin.
Also look at how festive table cook herring under a fur coat with interesting additions - very tasty!
To prepare pork rolls with filling, we need 60 minutes. We will get 10 servings. (You can vary the filling, by the way, by adding prunes, mushrooms, cheese, and so on instead of lard, to your taste).
- Pork – 1 kilogram;
- Lard – 100 grams;
- Garlic – 2 cloves;
- Vegetable oil – 50 grams;
- Dill – 15 grams;
- Black pepper - to taste;
- Salt - to taste.
We will also need toothpicks to hold the fingers together.
How to cook pork fingers with lard and garlic:
First we need to prepare the filling: peel the garlic, cut the lard and herbs. Grind all ingredients in a meat grinder.
Then cut the meat into thin slices 0.5 centimeters thick.
In order for the fingers to be very soft and tender, we should beat the meat a little, as for chops.
After we have beaten the meat, each slice should be salted and pepper added to taste.
We spread the filling with lard, garlic and dill.
Roll the meat into a thin roll and secure the edge with a toothpick in this way.
Heat a frying pan over medium heat and fry the fingers in vegetable oil until golden crust. Place the fried fingers into the pan. 
Add water. Water should cover 3/4 of your fingers. Simmer over low heat for 30 minutes. That's all, stuffed fingers with lard and garlic are ready. Invite your family and friends to the table. It's tender, juicy, tasty dish with a spicy filling will not leave anyone indifferent. Surprise your family and friends. and you can also prepare airy for such fingers