Barbeque pork fingers, made with strips of juicy pork loin steaks and covered with my delicious homemade barbeque sauce make a quick easy supper that is perfect for a busy weeknight. The barbeque sauce makes the pork taste like barbeque pork ribs, but without going to the trouble of firing up the barbeque!
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Easy barbeque pork
Let’s face it, everyone loves a barbeque, but a busy weeknight isn’t the best time to get out the grill. In my book, weeknights are for quick and easy meals that you can get on the table without too much fuss.
This recipe for barbeque pork fingers actually ticks both of the above boxes.
- Firstly you can take this barbeque pork from the refrigerator to the table in about 20 minutes.
- And secondly, you’d swear you were eating a plate of barbeque pork spare ribs.
Pork loin steaks don’t have a lot of fat on them so they can sometimes be quite tough and dry. With this recipe, the pork is cooked so quickly that it doesn’t have time to dry out, and you are guaranteed strips of juicy pork with the most amazing flavour in every bite.
To make this dish all you have to do is cut the pork into finger-sized strips and coat it in flour seasoned with salt and paprika. Then you fry the pork for a few minutes until it’s golden brown and cooked through. Easy peasy!
Of course, you do need to have a bowl of my barbeque sauce to serve with the pork fingers, but this only takes a few minutes to make. I’ve provided a link to the recipe, but to make things easier for you I’ve included the ingredients and instructions on the recipe card below.
The other dish I like to serve with the pork fingers is my spicy mushroom fried rice. Once again this is a quick and easy dish, and if you’ve got leftover rice you can throw it together in only 15 minutes.
Add a dish of peas and any other vegetables you fancy, and you’re done!
These barbeque pork fingers also make the perfect party food, with a bowl of barbeque sauce for dipping.
What you will need
**You can get the complete list of ingredients and full instructions for making barbeque pork fingers (plus the recipe for barbeque sauce) on the printable recipe card at the end of this post**
The recipe as written will serve 2 people, but you can easily scale it up by adding one extra pork loin steak per person, and increasing the amount of flour and seasoning for the coating.
Pork loin steaks– these are steaks cut from a loin of pork. There may be a small amount of bone on the inside edge of the steaks. This should be removed along with any excess fat. The steaks should then be cut into approximately half-inch strips (or fingers). Depending on the size of the steaks, 2 steaks will feed between 2 and 3 people.
Flour, salt and paprika – these three ingredients are for coating the pork. I love the flavour of pork and paprika – if you do too, why not try this recipe for creamy paprika pork goulash.
Sunflower oil – for frying the pork strips. You could use canola, or even olive oil.
These are the ingredients for the barbeque sauce. I haven’t included images because you can see those on the original recipe (linked above).
Passata – this is pureed tomatoes that have been sieved to remove any seeds and bits of skin. It’s normally sold in bottles or cartons in any supermarket, alongside canned tomatoes. If you can’t get passata, you can substitute it with tomato ketchup.
Fruit chutney – I use mango chutney, but you can use any fruity chutney.
Brown sugar – for sweetness
Vinegar – provides the tanginess
Worcestershire sauce – for the saltiness
Paprika – to add a touch of smokiness
Water – not too much, a quarter of a cup is plenty.
What to do
This won’t take long!
Remove any pieces of bone and trim away any excess fat from the pork.
Slice the pork into approximately half-inch thick strips.
Pat the strips of pork with a paper towel to remove any moisture.
Combine the flour, paprika and salt in a mixing bowl.
Add the strips of pork to the seasoned flour and mix well to coat each piece of pork with the flour mixture.
Heat the oil in a frying pan, then add the pork strips one by one until the pan is full.
Fry for 2 to 3 minutes on each side, turning with a spatula, until the pork is nicely browned and cooked through.
When frying the pork, don’t overcrowd the pan – keep the pork in a single layer so it browns evenly. You can do this in batches if necessary.
Remove the pork from the pan and place on a plate lined with paper towel to absorb any excess oil.
Serve hot with spicy mushroom fried rice, peas and vegetables, and lots of barbeque sauce for pouring over the pork.
To make the barbeque sauce
To make the barbeque sauce, place all the ingredients into a saucepan, adjust the heat to a strong simmer until the sauce is barely bubbling, and cook until the sauce is thick and glossy.
This should take between 10 and 15 minutes.
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Tips and FAQ
These barbeque pork fingers are so thin they cook in a few minutes.
If you want to be absolutely certain they are cooked through, a digital probe thermometer should register 63C or 145F.
I wouldn’t freeze the cooked pork fingers because they would dry out in the freezer and be tough and unappealing once defrosted and reheated.
Plus, they are so quick to make it would be better to make them fresh.
The recipe I have given makes about one cup of barbeque sauce which is probably just sufficient for this meal.
If you want to double the ingredients and make a larger batch it will stay fresh in the refrigerator in a tightly covered jar for 2 weeks.
Save for later
If you would like to try these barbeque pork fingers for yourself, why not save the recipe to one of your Pinterest boards so you can find it easily. Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
If you like this recipe you may also like to try some of my other easy supper recipes:
Barbeque pork fingers
(Click the stars to rate this recipe)
- 2 pork loin steaks approximately 120 grams or 4 ounces each
- 2 tablespoons plain all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon salt
- 2 tablespoons sunflower or olive oil
- ½ cup / 120 ml passata
- 2 tablespoons white vinegar
- ¼ cup / 50 grams brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fruit chutney
- 1 teaspoon paprika
- ½ cup / 120 ml cold water
- Remove any pieces of bone and trim away any excess fat from the pork.Slice the pork into approximately half-inch thick strips.Pat the strips of pork with a paper towel to remove any moisture.2 pork loin steaks
- Combine the flour, paprika and salt in a mixing bowl.2 tablespoons plain all-purpose flour, 1 teaspoon paprika, ½ teaspoon salt
- Add the strips of pork to the seasoned flour and mix well to coat each piece of pork with the flour mixture.
- Heat the oil in a frying pan, then add the pork strips one by one until the pan is full. Fry for 2 to 3 minutes on each side, turning with a spatula, until the pork is nicely browned and cooked through.2 tablespoons sunflower or olive oil
- Place all the ingredients into a saucepan, adjust the heat to a strong simmer until the sauce is barely bubbling, and cook until the sauce is thick and glossy.This should take between 10 and 15 minutes.½ cup / 120 ml passata, 2 tablespoons white vinegar, ¼ cup / 50 grams brown sugar, 3 tablespoons Worcestershire sauce, 2 tablespoons fruit chutney, 1 teaspoon paprika, ½ cup / 120 ml cold water
If you want to be absolutely certain they are cooked through, a digital probe thermometer should register 63C or 145F. Nutrition assumes all the barbeque sauce will be consumed.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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