Meat fingers
5 (1 rate)
5-7
Portions
3 hours
Cooking timeAbout recipe
I want to reveal to you an old grandmother's recipe for making meat fingers. It is quite simple, but also very tasty. This dish is perfect for a celebration or family dinner. Pork tenderloin should be cut when it has not yet completely defrosted. This will make it much easier for you. If you bought fresh, put in the freezer for 2 hours. It is better to boil the fingers immediately from the tenderloin of 2-3 pork, so as not to regret later that there were too few of them. It is not necessary to pour out the broth, which is left from the stewed fingers, it will definitely come in handy in the kitchen.
Purpose: Breakfast recipes
Recipes by ingredients:
# Meat-
Required ingredients::
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Pork tenderloin4 pcs
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Oil200~250 grams
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Pork shoulder1 kilogram
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Garlic6 slices
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Ground pepper1 pinch
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Coarse saltto taste
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Bay leafto taste
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Pork bacon200 grams
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How to make
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![Cut the pork tenderloin into pieces, the width of which will correspond to the width of the]()
1. Cut the pork tenderloin into pieces, the width of which will correspond to the width of the "fingers". -
![Cut each part along the fibers into thin slices.]()
2. Cut each part along the fibers into thin slices. -
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![Knock out each square of meat on both sides, salt with coarse salt and pepper. Leave in a bowl covered with cling film, let it marinate a...]()
3. Knock out each square of meat on both sides, salt with coarse salt and pepper. Leave in a bowl covered with cling film, let it marinate a little. -
![To prepare the filling, you need not only meat, but also bacon to make it juicy and tasty. Pass the meat of the shoulders, lard and garli...]()
4. To prepare the filling, you need not only meat, but also bacon to make it juicy and tasty. Pass the meat of the shoulders, lard and garlic through a meat grinder. -
![Before mixing the minced meat well with your hands, you need to salt it abundantly and sprinkle with pepper.]()
5. Before mixing the minced meat well with your hands, you need to salt it abundantly and sprinkle with pepper. -
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![Put a few pieces of meat on the table and in small portions begin to put the filling inside. Gently fold the meat and wrap the roll in on...]()
6. Put a few pieces of meat on the table and in small portions begin to put the filling inside. Gently fold the meat and wrap the roll in one layer. It is necessary to cut an additional piece of meat, and then wrap the filling in it. -
![The edge of the finger should be squeezed with a toothpick so as not to decompose.]()
7. The edge of the finger should be squeezed with a toothpick so as not to decompose. -
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![Heat the pan and add some oil. Over high heat, fry all your fingers until golden brown, constantly turning over so that all the juice doe...]()
8. Heat the pan and add some oil. Over high heat, fry all your fingers until golden brown, constantly turning over so that all the juice does not leak out. When the fingers have cooled, you need to pull out a toothpick from each one. -
![Pour water into the container, salt (2 teaspoons of salt per 1.5 l of water), add parsley and allspice (5-6 peas). With this liquid, pour...]()
9. Pour water into the container, salt (2 teaspoons of salt per 1.5 l of water), add parsley and allspice (5-6 peas). With this liquid, pour your fingers, putting it in a pot with a thick bottom. Put on the fire, when the liquid boils, simmer for 1.5 hours over low heat.
