Pork fingers - meat with filling! Recipes for aromatic, juicy and ruddy toes with a filling for a nourishing feast

Pork fingers - meat with filling! Recipes for aromatic, juicy and ruddy toes with a filling for a nourishing feast

Meat fingers - delicious rolls with stuffing.

In fact, the dish is simple, it is easy to prepare, but it looks original and elegant, has different versions of the filling and sauces.

Cooking pork?

Pork Fingers - General Cooking Principles

For the fingers, only the pork pulp without bone, lived, fat layers is used. The piece is cut across the fibers with plates that are beaten with a hammer, lubricated with spices. Then put the stuffing inside. There are many options: vegetables, mushrooms, cheese, eggs, meat products. All this is twisted into a roll, fastened with thread, toothpicks or breading.

Cooking fingers can be on the griddle or in the oven. Often, after roasting, the meat product is heated in the oven, sometimes with the addition of various sauces. They make the meat softer and softer. Serve fingers alone, decorated with greens, or with side dishes, vegetables.

Pork fingers with bacon and garlic

The recipe for cooking very juicy and tender fingers of pork with a fragrant and simple filling. The number of spices is arbitrary, taking into account their taste preferences. Fat can be used fresh, salted or smoked.


• 0.5 kg of pork;

• salt pepper;

• 5 cloves of garlic;

• 1 bunch of dill;

• 150 oils;

• a little mustard (1-2 tsp.).


1. Cut the pork across the fibers on the plate, as for chops. If the meat is slightly frozen, it will be easier to do.

2. Now we beat each plate. We do this carefully, so as not to accidentally break.

3. Rub it with salt and pepper, set aside.

4. Cut diced lard into small cubes, add chopped dill and chopped garlic. We fill the filling with mustard for piquancy. If the fat is fresh, you can slightly salted.

5. Now we take a spoon and lay out the stuffing in all the pieces to distribute evenly, twisting fingers, connect the joints with toothpicks.

6. Heat the oil in a skillet. Lay the fingers. Fry first on one side, then quickly on the other, fire to the maximum. 7. Take out the pork on napkins. Give the oil soak, carefully remove the toothpicks.

8. Place in the form, cover with foil and heat for 15 minutes in the oven.

9. Shift fingers on a serving dish, decorate with greens, fresh or salted vegetables.

Pork Fingers with Mushrooms

Stuffing for such fingers of pork can be prepared not only from champignons. But remember, if forest mushrooms are used, they must be boiled before cooking.


• 0.6 kg pork;

• 0.2 kg sour cream;

• 0.1 kg of cheese;

• 0.5 buns of dill;

• 3 cloves of garlic;

• 1 onion;

• 0.2 kg of champignons.


1. Cut the onions and mushrooms. All combine in a skillet with heated oil and fry almost until cooked, at the end add salt and pepper.

2. We will rub cheese, we will add to the cooled mushrooms.

3. Next add the chopped dill. But without it you can either take parsley or any other greens.

4. Mix sour cream with garlic, it will be a sauce for the fingers. It can also be salted, add any seasonings.

5. Warm up on the 200 oven.

6. We cut the pork with plates, lightly knock each chop with a hammer, put the stuffing and twist.

7. Wrap fingers with threads to prevent melted cheese from flowing out.

8. Fry rolls with filling in hot oil for two minutes on each side and immediately transfer to the form.

9. Pour on top of sour cream sauce, send for twenty minutes in the oven.

10. We take out. Before serving with scissors, we cut the threads and carefully remove them.

Pork fingers with prunes

Variant of the most popular filling for meat fingers. Pork and prunes - one of the most successful combinations that can only be. Cream for the sauce does not necessarily take fat, enough 15%.


• 700 g pork;

• 0.2 kg of prunes;

• spices;

• 3 tablespoons flour;

• 2 eggs;

• 160 ml fresh cream;

• 4 spoons of butter.


1. Pork cut into pieces, not very thin. We beat off a little, rubbed with spices.

2. If prunes are dry, then it must first be soaked in warm water. Do not use boiling water and hot liquid, it will spoil the dried fruit, they will be limp. 3. Separate one protein, beat with a fork.

4. Lubricate the edges of the chop with protein, put 2-3 prunes from the nearest side, twist the tube. Seal the edge with a toothpick. To form this way all the other fingers.

5. Pour the egg yolk and the whole egg to the squirrel that has remained, whip again, add salt and pepper.

6. Roll the fingers in flour, then dip in the egg, fry in hot oil until lightly crusted. It is not necessary to keep meat on fire for a long time and bring it to full readiness.

7. Now you can pour all the cream with the cream and put it under the lid on the skillet for 15 minutes. We make the fire the smallest.

8. Or put in the oven and keep also a quarter of an hour at 160 degrees. In this case, it is not necessary to cover the fingers, you can even sprinkle the dish with a small amount of grated cheese.

Pork Fingers with Egg and Cheese

The recipe for simple fingers with a plain filling. Instead of dill, you can take other herbs at your discretion.


• 500 g pork;

• 2 eggs;

• 40 g of mayonnaise;

• 110 g of cheese;

• spices;

• 150 g sour cream;

• 3 cloves of garlic;

• butter, flour.


1. Cut plates of meat, a little knocking hammer. We rub with spices, let it lie for a while.

2. Boil eggs, clean. We take a piece of cheese. Together we rub in a bowl.

3. Immediately rub three garlic cloves, season with pepper filling. If the cheese is unsalted, then salt can also be added. Put the mayonnaise, stir.

4. Spread egg mince on chops, twist fingers in the form of small rolls. Be sure to pinch the toothpicks. If they are not there, then you can tie the threads, just do not forget to remove everything.

5. Dump meat in flour so that it does not lose juiciness, and quickly fry in hot oil.

6. Remove the toothpicks, unfolding fingers in shape.

7. Liberally grease with salted sour cream on top.

8. We stretch a piece of foil on the form, send the dish to the stove. We warm up at 200 degrees for 15-20 minutes. We look at readiness.

Pork fingers with breaded mushrooms

The recipe for stunning pork fingers with a crispy breading crust. This dish is somewhat similar to chicken Kiev, but much tastier. Mushrooms are used marinated, but you can take and fried, for example, simple champignons, oyster mushrooms. Ingredients

• 500 g pork;

• 3 eggs;

• 150 g of mushrooms;

• 100 grams of cheese;

• butter;

• flour for deboning;

• spices are different;

• breadcrumbs.


1. Make thin chops, gently rub each with spices. Careful with salt, as marinated mushrooms.

2. Cut the mushrooms, mix with grated cheese. Optionally, squeeze a clove of garlic to them, put greens, various seasonings. Stir.

3. Shake the fork with an egg.

4. Lubricate the chop inside the egg, which will hold the roll. Put a little stuffing. We form fingers, we carefully twist dense rolls.

5. We take two bowls, pour flour in one and crackers in the other. Next put the eggs that have prepared earlier.

6. Pour enough oil into the pan so that the fingers in it float freely. That is, do deep-fry. We warm up.

7. Roll the blanks in flour, then dip in the egg and sprinkle with crackers. Gently press the "coat".

8. Deep-fried until readiness from two sides.

Pork Fingers with Carrots and Onions

Recipe for juicy meat fingers of pork with vegetables. Preparing a dish in the oven without pre-frying, which saves time.


• 0.5 kg of pork;

• 1 onion;

• 300 g sour cream;

• 120 grams of cheese;

• 3 cloves of garlic;

• 1 carrot;

• oil, greens.


1. Fry the diced onion and grated carrot, but the vegetables do not need much browning.

2. We rub cheese, we spread half to vegetables, we add half to sour cream.

3. Chop garlic and also halve it.

4. Both the gravy and the filling are seasoned with spices, stirred.

5. We cut the meat into plates, each beat off, salt, fill with stuffing and form fingers. We fasten the free edge with a toothpick.

6. We put fingers in shape, cover with sour cream sauce with grated cheese.

7. Bake 40 minutes at 200 degrees. Do not forget to remove toothpicks before sending meals on the table.

Pork fingers with pineapple and nuts

The recipe is delicious and very fragrant fingers of pork, which are baked in the oven. Pineapple is used canned, only hard cheese. He will not allow rolls to unwind. Ingredients

• 0.5 kg of meat;

• 0.1 kg of cheese;

• 4 pineapple rings;

• 2 tablespoons of walnuts;

• 80 g of mayonnaise;

• 1 egg.


1. Chop nuts, pineapple cut into small cubes. If it is not in rings, but in pieces, then simply divide into several parts. Cubes should not be more than 0.5 cm.

2. Chop the nuts, add to the pineapple.

3. Rub cheese, but do not mix with the filling.

4. Plastered meat, repelling.

5. Rub chops with pepper and salt.

6. Sprinkle meat on top with cheese. Distribute it between all the pieces.

7. Put the pineapples at the near edge, twist the fingers. If you are afraid of integrity, you can stick a toothpick in one place. Put in shape.

8. Beat egg with mayonnaise.

9. Lubricate the rolls, put in the oven for 40 minutes. Temperature 180.

Pork Fingers - Tips and Tricks

• If you do not like the taste of thermally processed herbs, then do not add it to the filling, use dill or parsley sprigs to decorate the finished dish.

• It is not necessary to bake fingers in a creamy or sour cream sauce, you can use tomato juice or diluted pasta.

• Flour breading will prevent the penetration of butter into the meat and preserve the juiciness of the fingers.

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