Pig Fingers Recipe

Trim and slice

Trim silver skin and excess fat from the pork tenderloin. Slice the tenderloin into 3/4-inch thick strips, then cut each strip into long finger-like pieces about 1/2–3/4 inch wide and 3–4 inches long. Aim for uniform sizes so they cook evenly.

Pat the pork fingers dry with paper towels and place them in a shallow dish or bowl.

In a small bowl, whisk together soy sauce, Worcestershire sauce, minced garlic, smoked paprika, black pepper, kosher salt, brown sugar, Dijon mustard, and olive oil until combined.

Pour the marinade over the prepared pork fingers, toss to coat evenly, cover, and refrigerate for 20–30 minutes (or up to 2 hours). If short on time, a 15–20 minute rest still imparts good flavor.

If you want crispy Pig Fingers, set up a breading station: place the flour and cornstarch mixed with 1/2 tsp salt and 1/2 tsp pepper in the first shallow dish, beaten eggs mixed with 2 tbs milk in the second, and panko breadcrumbs in the third.

Remove marinated pork from refrigerator. Working in batches, dredge each pork finger first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko to coat completely. Place breaded pieces on a wire rack while you heat the oil.

If you prefer not to bread, skip this section and proceed to searing/grilling instructions for an unbreaded finish.

For frying (crispy): pour vegetable oil into a heavy skillet so it reaches about 1/4–1/2 inch up the sides (or use a deep fryer set to 350°F / 180°C). Heat over medium-high until oil registers 350°F or a small drop of batter sizzles briskly. Fry breaded pork fingers in batches for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 145°F (63°C). Transfer to a paper-towel-lined tray and rest 3 minutes.

For pan-searing (unbreaded or to finish breaded pieces): heat 1–2 tbs neutral oil in a large skillet over medium-high heat. Add pork fingers in a single layer without crowding. Sear 2–3 minutes per side for thin pieces (3–4 minutes for thicker), until nicely browned and internal temperature reaches 145°F (63°C). Reduce heat if exterior is browning too quickly. Remove and let rest 3 minutes.

For oven-finish (to keep warm or bake breaded pieces): preheat oven to 375°F (190°C). Place cooked or raw breaded pig fingers on a baking sheet lined with parchment and bake 8–10 minutes until cooked through and crisp, turning once.

Taste one piece and adjust seasoning if desired (a sprinkle of extra salt or a squeeze of lemon).

Garnish with chopped parsley and serve with lemon wedges and your choice of dipping sauce.