Quick and Easy Pork Fingers

Easy to prepare, for holidays and for every day! Pork fingers in a frying pan are an excellent treat for guests, even unexpected ones, because it doesn’t take much time to prepare this dish. The filling can be changed each time, resulting in a new dish.
cook time: 25 min
Logan Winslow
Quick and Easy Pork Fingers

Nutrition Facts (per serving)

226
Calories
20g
Fat
1g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Pepper to taste
Sour cream 50 g
Vegetable oil 30 ml
Pork 500 g
Champignon 200 g
Mayonnaise 50 g

Recipe instructions

Step 1

Step 1
How to make pork fingers in a frying pan? Prepare your ingredients. I took a piece of ham; tenderloin, carbonate, collar, any flesh without veins and small bones are also suitable. Take sour cream of any fat content and mix it with mayonnaise. You can use only mayonnaise or only sour cream, it’s a matter of taste. So are the spices. I only took pepper, you can add your favorite ones.

Step 2

Step 2
Rinse the meat and dry with a paper towel. Cut it into pieces one centimeter thick. Under cling film, beat each piece on both sides. They should be thin, but not transparent, so as not to tear when preparing the rolls. The film will protect you and your kitchen from flying splashes.

Step 3

Step 3
Rinse the mushrooms under running water to remove debris and soil. Peel the onion. Cut mushrooms and onions into small cubes. Fry them in a frying pan in hot oil until golden brown. Add salt and pepper to taste. When frying, turn the heat to medium so that the liquid from the mushrooms evaporates. Stir the mushrooms periodically to prevent them from burning.

Step 4

Step 4
Salt and pepper each cut piece of meat on both sides.

Step 5

Step 5
Lubricate them with a mixture of mayonnaise and sour cream, at the rate of one tablespoon for each roll.

Step 6

Step 6
Place a spoonful of fried mushrooms and onions on the edge of the chop and carefully roll them up.

Step 7

Step 7
“Fingers” can be prepared by frying in oil in a frying pan, or baked in the oven. Iʼll fry them. During frying, they do not unfold, but the appearance of the roll is lost — the edge turns away a little. To maintain their shape, you can either tie the rolls with kitchen string or pin them with a toothpick. When serving, remove both the thread and the toothpick.

Step 8

Step 8
Heat oil in a frying pan. Place the rolls on it. Fry them over low heat, rotating on different sides, until cooked through, about 10 minutes. Pasta, potatoes, vegetables, and rice are good garnishes. Serve the “fingers” hot, garnished with herbs. Bon appetit!

Additional rubrics

Related recipes