Pork meat fingers with filling - recipes, cooking features and recommendations

15

Prepared by: Ekaterina Fesenko

11/27/2016 Cooking time: 1 hour 0 minutes

For your holiday or everyday table, I would like to invite you to make delicious and tender meat “fingers” with a savory filling of mushrooms, boiled eggs and cheese. Nourishing, completely uncomplicated and amazingly delicious!

Recipe for “Quick Pork Fingers”:

Cut the pork into medallions and beat.

Salt each piece, grease one side with mustard (ready-made) and grease with the following mixture: salt, pepper and garlic, passed through a press. Roll up and pin with a toothpick.

Fry in hot vegetable oil on all sides.

Everyone please come to the table! BON APPETIT.

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How will it look like?

A friend called and said that she would come for a visit, of course she needed to feed her something, but at home there was nothing except a small piece of pork. So I prepared these “fingers”, very tasty and juicy.

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Baked meat rolls in the oven

This recipe uses a filling of boiled vegetables and mushrooms, but the cooking process itself is interesting. The formed fingers are not pre-fried in a frying pan, and all heat treatment occurs exclusively in the oven. This fact may please and encourage novice housewives who are afraid that their fingers will fall apart during the cooking process.

For oven-baked fingers, use:

• 1000 g pork pulp;
• 400 g champignons;
• 150 g boiled potatoes;
• 150 g boiled carrots;
• 100 g onions;
• 150 g hard cheese;
• 40 ml vegetable oil;
• 150 g bacon;
• 250 ml dry red wine;
• salt and spices to taste.

Considering the preparation time for the filling and marinating of the meat, cooking can take up to 2.5 hours.

Calorie content calculated per 100 grams will be 241.1 kilocalories.

Cooking method:

1. Beat portioned pieces of meat well, season with salt and pepper and marinate in wine for half an hour;
2. For the filling, fry chopped mushrooms and onions in oil, and then mix them with grated boiled carrots and potatoes;
3. Place the filling on the edge of the marinated piece of meat, roll it all up, and then wrap each finger with a piece of bacon and secure with a toothpick;
4. Place the pieces on a greased baking sheet, sprinkle with grated cheese and place in the oven for 40 minutes, preheated to 180 degrees.

Meat fingers with fillings – 5 recipes

There are many options for preparing meat rolls; they are prepared with cheese, mushrooms, prunes, carrots, eggplants, or minced meat with seasonings is added to the filling. In Russia and the CIS countries, meat fingers, or as they are popularly called “krucheniki,” are a popular dish on the festive table.

Stuffed meat fingers are a hot meat dish. Rolls are served for lunch with a side dish, as an independent dish, as an appetizer and taken with you outdoors. It takes little time to prepare meat rolls, so housewives often whip up krucheniki in case of unexpected guests.

Recipe for Chicken Fingers in Yogurt Curry:

Yogurt. I made homemade yogurt from pasteurized milk 3.2% and starter for making natural yogurt from the Orsik company.

I poured 1 liter of milk into a clean measuring cup and added the starter. Using a clean plastic spoon, mix the milk with the starter for three minutes. I poured the mixture into sterilized ceramic jars, covered them with parchment and secured the parchment with rubber bands. I cooked it in a slow cooker on “yogurt” mode for 10 hours.

At the end of the multicooker program, I put the jars of yogurt in the refrigerator for several hours. This is the kind of thick snow-white yogurt with a slight sourness I got!!!

Let's prepare the curry sauce. Place the yogurt in a convenient container, add all other ingredients except fresh pepper and mix.

Chop the green and red hot peppers (I removed the core with the seeds). Add chopped peppers to the sauce and stir. While we are working on the remaining components of the dish, the sauce will infuse.

Boil the rice in water according to the instructions on the package; you can slightly undercook it, but be sure to add salt to taste. Wash the plums and leeks. Cut off the white part of the onion and cut it into thin slices. Cut the plums into thin slices.

Heat a frying pan, add sesame oil to it. Add leeks and plum slices. Stirring, fry for a couple of minutes until soft, add soy sauce, stir, add sesame seeds. Stir fry for a couple more minutes. Place in a baking dish and smooth out.

Wash the chicken breast fillet, dry it and cut into thin long strips.

Heat a frying pan, add sesame oil. Fry the fingers on all sides. Add cognac, evaporate. Pour in soy sauce.

Add sesame seeds and stir-fry for a couple more minutes.

Turn on oven preheat 180*. Place the finished rice in an even layer on top of the plum rice. Pour lemon juice over the rice.

Place the chicken fingers in an even layer on the rice.

Spread the curry sauce evenly on top, coating each finger. I added a little milk.

Place the baking dish in the preheated oven for 30 minutes. After five minutes of baking, I covered the pan with a silicone lid. Focus on your oven!!!

Our dish is ready!!! Call everyone to the table!!! Bon appetit!!! PS If you like these dishes, I recommend increasing the amount of plums and onions. And if your company is smaller, then reduce the amount of rice. As for my family, we ate everything... and 2 plates each... and ate everything for dinner...

Meat fingers with gherkins

This is an original recipe for meat fingers with a spicy taste. Beef is a dietary meat, so you can eat the rolls while following a dietary diet. Meat fingers stuffed with cucumber are suitable for serving on a holiday table or as a hot dish for lunch.

Fingers with cucumbers take 1.5 hours to prepare, making 5 medium servings.

Ingredients:

Preparation:

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Preparing the sauce

At this time, you should pay special attention to preparing the sauce. To do this, add a little flour to heated butter (25 g) and fry it until it turns brown. After this, pour half a glass of water into the frying pan, mix the contents and reduce the gas. Add bay leaf, anise, coriander, and nutmeg, chopped using a fine grater. Add salt and pepper to taste.

After the time has passed, the pork fingers stuffed with mushrooms and prunes should be removed from the oven and poured over the prepared sauce. Then the pork rolls must be returned to the oven for 15 minutes. When serving, the meat dish can be sprinkled with green onions or garnished with a sprig of cilantro.

Juicy stuffed meat fingers

We are glad to welcome you, dear readers! In today's article, we will tell you what you need to prepare and, in fact, the recipe for stuffed pork fingers. The dish itself has a great taste and exquisite aroma, and the recipe, as it turns out, is incredibly simple to follow.

But you need to know a few secrets in order for your fingers to turn out simply amazing. We will tell you all these secrets a little later. Well, let's not talk too much and learn how to prepare stuffed pork fingers that you can treat to your family and guests.

Ingredients:

Cooking method:

First of all, we need pork tenderloin. If desired, you can replace it with beef, but thanks to pork tenderloin, the dish will turn out tastier. A couple of pieces of regular lard, as well as streaky pork for the filling.

By the way, before slicing the pork tenderloin, make sure that it is not completely defrosted, that is, slightly hard. And if it is fresh, then put it in the freezer for an hour and a half so that it freezes slightly.

1. Divide the tenderloin into five approximately equal parts. After this, place each resulting piece vertically and cut it in such a way that you can wrap the filling in the resulting shreds.

2. After this, each piece needs to be beaten and the meat is beaten on both sides.

3. Now, each piece needs to be salted on both sides, take regular rock salt, the main thing is that the salt is coarse, and also lightly sprinkle with ground black pepper.

4. Take a deep bowl and place the beaten meat one by one into the container, where it will begin to marinate slightly. Cover the bowl with cling film and continue cooking.

Filling:

5. Let's start filling. Divide the pork meat into several pieces in order to pass them through a meat grinder.

6. Take lard and cut it into cubes; for one kilogram of meat you need a couple of medium pieces of lard to make your fingers juicy.

7. Place the chopped meat in a meat grinder along with lard and five cloves of garlic.

8. After we have passed all this through a meat grinder, the resulting minced meat must be thoroughly sprinkled with black pepper and salt, and mixed well.

We collect:

9. Let's start assembling the fingers. Take several prepared pieces of pork tenderloin at once and add one teaspoon of minced meat to each of them. If you add more, the filling will simply come out.

11. Take a toothpick and thread it along the edge so that your finger doesn’t turn around.

12. Next, take a large frying pan, pour vegetable oil into it and place it on the stove to heat up.

13. Take your fingers and place them on heated oil. The fingers must be fried on all sides so that they stick.

14. Fry over high heat on all sides until golden brown, constantly turning, but do not allow the juice to leak out.

15. Place our fingers in a separate container and after a couple of minutes, when they have cooled down a little, remove the toothpicks.

Useful tips, tricks and recommendations

For rolls, reviews recommend using pork pulp without bones, veins or fatty layers. The pieces should be cut across the fibers into plates and beaten with a hammer, which can be pre-lubricated with spices. After placing the filling inside the fingers, they are rolled into a roll and secured with thread, a toothpick or breading.

According to reviews, the breading prevents oil penetration and keeps the meatloaf juicy. As a rule, after frying, pork fingers are heated in the oven, sometimes adding various sauces that make the dish more tender and soft.

If the taste of heat-treated parsley or herbs, which is included in the filling, does not cause appetite, it is used to decorate the finished meat dish.

Nutritional and energy value:

Recipe for “Festive Snack Roll”:

For this dish I took TM Mistral rice for pilaf. Boil it as directed on the package, cool. Do not rinse. Combine TM Mistral rice, minced meat, paprika, hot pepper, salt, freshly ground pepper, mix everything thoroughly.

Beat 2 eggs and add to the minced meat, mix everything until smooth. Place in the refrigerator for an hour.

Meanwhile, break 5 eggs into a bowl, add salt and herbes de Provence. Beat with a whisk.

Add finely diced tomatoes without skins and parsley, stir.

Line a baking sheet with parchment, grease it with oil and pour in the omelette. Place in a hot oven at 200°C for 10-15 minutes. Don't overexpose

Take out the baking sheet with the baked omelette and spread half of the grated cheese on it. Roll into a roll using parchment.

Spread cling film on the table and place minced rice and meat on it. Spread the remaining cheese and egg roll over the minced meat.

Connect the minced meat over the omelette using the film, pressing well, then unscrew the film; if the omelette peeks out, adjust and brush with oil. Wrap tightly in film, in several layers. Place in a rectangular pan, filling it with half the water. In the process, turn the roll over. Place in a hot oven at 180°C for 30-35 minutes. Remove from the water, let cool in film, then put in the refrigerator.

Remove the film from the cooled roll. For an attractive look, grease with paprika mixed with vegetable oil.

Cut the roll, place on lettuce leaves, decorate, serve on the festive table. Happy New Year holidays to you!!!

Recipe for “Pork fingers with cheese in Ukrainian”:

Slice the pork chop to 1cm thickness.

Beat well, add salt and pepper.

Grate the cheese on a medium grater, mix it with squeezed garlic (to taste) and mayonnaise.

Place the prepared minced meat on the chop and roll the meat into a roll, turning the edges so that the cheese does not leak out.

Dip the rolls first in flour, then in egg and fry in a frying pan in a large amount of sunflower oil until golden brown.

Serve with French fries.

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Share the recipe with friends:

How will it look like?

Very tasty stuffed chop.

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September 18, 2008 Irina Poltorykhina #

Option with carrots

A simple recipe for pork fingers made from carrots will help any housewife when preparing a festive table. Having tasted the prepared pork rolls, visiting guests and household members will be delighted with such a tasty meat dish.

For cooking you will need the following products:

• pork – 1 kg;
• carrots – 2 pcs.;
• onion – 1 pc.

You should start preparing pork fingers with carrots by cutting and beating the meat. Then the resulting pieces must be salted and peppered on both sides.

The carrots for the filling need to be chopped using a coarse grater, and the onion should be cut into small cubes and fry for a few minutes in a frying pan. After this, the prepared filling should be placed in the pork chops and rolled into rolls.

Each pork finger must be rolled in flour and fried in a frying pan until half cooked. Then simmer for about 15 minutes in a container, adding a little water inside.