Pork meat fingers in a frying pan

Easy to cook, for a holiday and for every day! Pork fingers in a frying pan are a great treat for guests, even unexpected ones, because it does not take much time to prepare this dish. The filling can be changed every time, resulting in a new dish.

Anna

The author of the recipe

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Composition / ingredients

Servings:

Pork

500

Champignons

200

Onion

Mayonnaise

Sour cream

Vegetable oil

Pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 65 % 20 g

Carbohydrates 3 % 1 g

226 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 25 min

Step 1:
How to make meat fingers from pork in a frying pan? Prepare the ingredients. I took a piece of ham, fillet, carbonade, neck, any pulp without veins and small bones will also do. 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. Like spices. I took only pepper, you can put your favorites.
Step 2:
Wash the meat, dry it with a paper towel. Cut it into pieces one centimeter thick. Under the cling film, beat off each piece from both sides. They should be thin, but not transparent, so as not to break when making rolls. The film will protect you and your kitchen from flying splashes.
Step 3:
Wash the mushrooms under running water from debris and earth. Peel the onion from the husk. Cut the mushrooms and onions into small cubes. Fry them in a frying pan in preheated oil until golden brown. Add salt and pepper to taste. Make the fire medium when frying, so that the liquid from the mushrooms evaporates. Stir the mushrooms periodically so that they do not burn.
Step 4:
Season each chipped piece of meat with salt and pepper on both sides.
Step 5:
Lubricate them with a mixture of mayonnaise and sour cream, at the rate of one tablespoon for each roll.
Step 6:
Put a spoonful of fried mushrooms and onions on the edge of the chop and roll them neatly into a roll.
Step 7:
"Fingers " can be cooked by frying in oil in a frying pan, you can bake in the oven. I'll fry them. During frying, they do not unfold, but the appearance of the roll is lost — the edge turns away a little. To keep the shape, you can either tie the rolls with a culinary thread, or stab them with a toothpick. When serving, remove both the thread and the toothpick.
Step 8:
Heat the oil in a frying pan. Put the rolls on it. Fry them over low heat, rotating from different sides, until tender, about 10 minutes. Pasta, potatoes, vegetables, rice are well suited for garnish. Serve "fingers" hot, garnished with herbs. Bon appetit!

Pork "fingers" are prepared with different fillings. In everyday life, they are also called "krucheniki". The main thing in cooking is to choose good meat and prepare the filling so that in general the rolls do not seem dry.

Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Put the washed and peeled mushrooms on a kitchen towel so that it absorbs excess liquid. Leave on for 15-20 minutes so that all moisture is absorbed into the fabric. It is important to dry the mushrooms well, otherwise, saturated with moisture, they will become watery.