Fingers of pork with a stuffing are small rolls measuring about 10 by 3 centimeters. They can be served both as a main course, and also as a cold snack to a festive table. The whole originality of the food is in the filling, which shades the taste of roasted meat. Let's look at how to make pork fingers.
Pins of pork with mushrooms
Ingredients:
- pork tenderloin - 600 g;
- bread crumbs - 150 g;
- egg - 2 pieces;
- olives - 30 g;
- fresh champignons - 100 g;
- bacon - 50 g;
- bulb - 1 piece;
- dry mustard - pinch.
Preparation
First of all let's make the basis for our dish with you. To do this, rinse the pork tenderloin under cold running water and diligently dilute it with a paper towel. Then cut the meat into thin slices, like chops. After that, rub the pieces of pork with dry mustard and put them into the refrigerator for 40 minutes. Then we beat it off well, add some salt and pepper. Now go directly to the filling. Cut into small pieces of bacon and fry it in a frying pan. Bulb with champignons finely shred and passer along with bacon. Then the mixture is cooled and put in it finely chopped olives rings. We take a meat base, we spread on it a stuffing and we turn off pork a roll. We fix everything with toothpicks, grease with beaten egg and crumble in breadcrumbs. Fry meat fingers from pork for 6 minutes on each side in oil. After that, we put them into a baking dish and bake in the oven for 15 minutes, setting the temperature at 170 ° C. Before use, carefully remove the toothpicks and serve the fingers on the table.
Pins of pork with prunes
Ingredients:
- pork pulp - 800 g;
- prunes without pips - 150 g;
- bulb - 1 piece;
- spice;
- vegetable oil - 30 ml;
- Bay leaf;
- water - 500 ml.
Preparation
Pork pulp is thoroughly washed and cut into thin slices. Then put them in a cellophane bag and beat well. After that, each slice is poured, peppered to taste and put aside. Prunes are sorted, washed, remove bones and soak the dried fruits in hot water for 15 minutes. After a lapse of time for each piece of pork, spread a few berries and carefully turn the meat slices into rolls, fastening the edges with toothpicks or fixing with a culinary thread. Now pour the vegetable oil into the frying pan and heat it. We lay out the prepared blanks and fry them on each side until a beautiful crust appears. After that, we shift the fingers to the saucepan. We clean the bulb, shinkuyem rings, passeruem on the remaining oil and add the roast to the meat. Pour all a little water, throw a laurel leaf and stew fingers of pork for about 15 minutes on a small fire.
Pins of pork with cheese
Ingredients:
- pork pulp - 500 g;
- hard cheese - 100 g;
- garlic - 1 clove;
- spice;
- mayonnaise - 200 ml;
- egg chicken - 3 pieces;
- flour - 2 tbsp. spoons;
- vegetable oil for roasting.
Preparation
Pork chop washed, wiped and cut into thin slices, about 1 centimeter thick. Then we beat the meat well, rub it with salt and pepper to taste. On a medium grater we chop cheese, mix it with peeled and squeezed garlic, season with mayonnaise and mix everything. We spread the prepared stuffing on the chop and roll the meat with a roll, fixing the edges with a toothpick. After that, we dip the fingers first in the flour, then in the beaten egg and fry in a large quantity of oil in a pan until a crust is formed.