Seasoned pork fingers in a gravy

Soak in a few T of yellow mustard, white vinegar, and season with Tony's for 4 hours to overnight. Drain, flour, fry, then smother in gravy. Make grits. Profit.

The meat is lightly floured, browned in oil, removed, then add a bit of oil, make a medium roux, add some diced onion, then add a stock(chicken or pork) for a thin gravy. Add the pork back and simmer until tender. Season to taste.

what's a pork finger?

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The meat is lightly floured, browned in oil, removed, then add a bit of oil, make a medium roux, add some diced onion, then add a stock(chicken or pork) for a thin gravy. Add the pork back and simmer until tender. Season to taste.

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Do that with chicken and add some milk to make a milk chicken gravy. My grandmother made that a lot.

Aren't those going to release a ton of fat and liquid?