Old-fashioned grandmother's recipe for meat fingers
Description
Cut the pork tenderloin while it's still not completely thawed—that will make it much easier. If you bought it fresh, place it in the freezer for 2 hours first. It's better to prepare fingers from 2-3 pork tenderloins right away, so you won't regret later that you didn't make enough :) Don't discard the broth left over from stewing the fingers; you'll definitely find a use for it in the kitchen.
Instructions
- 1
Step 1
1. Cut the pork tenderloin into pieces, the width of which will match the width of the "fingers."
- 2
Step 2
2. Cut each piece along the grain into thin slices.
- 3
Step 3
3. Pound each piece of meat on both sides, season with coarse salt and pepper. Leave in a bowl covered with plastic wrap so it can marinate slightly.
- 4
Step 4
4. To prepare the filling, you need not only meat but also pork fat to make it juicy and delicious. Pass the meat from the shoulder, pork fat, and garlic through a meat grinder.
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Step 5
5. Before mixing the meat mixture thoroughly with your hands, it should be salted and generously peppered. This amount of meat mixture will be enough to make fingers from 4 cutlets.
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Step 6
6. Place several pieces of meat on the table and start adding the filling inside in small portions. Carefully tuck in the meat and roll it up into a single layer. Cut off any excess piece of meat and then also wrap the filling in it.
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Step 7
7. Pinch the edge with a toothpick to prevent it from falling apart.
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Step 8
8. Heat a frying pan and add a little oil. Over high heat, fry the rolls until golden brown, constantly turning them to prevent the juice from leaking out. Once the rolls have cooled down, remove the toothpicks from each one; the rolls will hold their shape.
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Step 9
9. Pour water into a container, add salt (2 teaspoons of salt per 1.5 liters of water), bay leaf, and allspice (5-6 peppercorns). Pour this liquid over the meat pieces, previously arranged in a heavy-bottomed pot. Place on the stove, bring the liquid to a boil, then simmer over low heat for 1.5 hours. You can also cook the meat pieces in a multicooker.
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Step 10
10. You should end up with juicy meat fingers, not at all greasy, but very tender and appetizing!