Pork meat fingers in the pan

4 servings
25 min

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

How to make pork meat fingers in a pan? Prepare the ingredients. I took a piece of ham, cut, carbonade, collars, any flesh without veins and small bones are also suitable. Take sour cream of any fat content and mix it with mayonnaise. You can use only mayonnaise or only sour cream, a matter of taste. So are the spices. I took only pepper, you can put your favorites.

Rinse the meat, dry with a paper towel. Cut it into pieces one centimeter thick. Beat each piece from two sides under the cling film. They must be thin, but not transparent, so that they do not break when making rolls. The film will protect you and your kitchen from flying splashes.

Wash mushrooms under running water from garbage and earth. Peel the onions from the husks. Cut the mushrooms and onions into small cubes. Fry them in a frying pan in the preheated oil until golden brown. Add salt and pepper to taste. Make the heat when frying medium so that the liquid from the mushrooms evaporates. Stir the mushrooms periodically so that they do not burn.

Salt each chipped piece of meat and pepper on both sides.

Brush them with a mixture of mayonnaise and sour cream, based on one tablespoon for each roll.

Spoon the fried mushrooms with the onions onto the edge of the chop and roll them neatly with a roll.

& quot; Fingers & quot; can be cooked by frying in oil in a pan, can be baked in the oven. I'll fry them. During frying, they do not unfold, but the view of the roll is lost - the edge turns away a little. To maintain shape, you can either tie the rolls with a culinary thread, or stab them with a toothpick. When serving, remove both the thread and toothpick.

Heat the oil in a pan. Put the rolls on it. Fry them on a low heat, rotating from different sides, until tender, about 10 minutes. Pasta, potatoes, vegetables, rice are good for the side dish. Serve & quot; fingers & quot; hot, decorated with herbs. Enjoy your meal!

Instead of fresh ones, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be thawed 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 must be washed well, as 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 oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. Unrefined oils, with rare exceptions, have a low smoke point. They have a lot of unfiltered organic particles, which quickly begin to burn. Refined oils are more resistant to heating, and their smoke point is higher. If you are going to cook food in the oven, in a pan or grill, make sure you use oil with a high point of smoke. The most common of the oils with a high point of smoke: refined varieties of sunflower, olive and grape.

Put the champignons washed and peeled from the films on a tea towel so that it absorbs excess liquid. Leave for 15-20 minutes so that all moisture is absorbed into the fabric. It is important to dry mushrooms well, otherwise they will become watery after being drenched.