Roll of pork stuffed with bacon, vegetables, and mince

Roll of pork stuffed with bacon, vegetables, and mince
4.5/5 rating (2 votes)


  • 2 1/2 kg leg of pork (boneless)
  • 15 bacon slices
  • 1 tbsp tabasco
  • 1 cup cognac
  • 1/2 cup olive oil
  • salt and pepper
  • For the stuffing:
  • 150g bacon, chopped
  • 3 onions, chopped
  • 2 carrots, cubed
  • 200g beef mince
  • 50g butter
  • 3tbsp olive oil
  • 300g grated hard cheese (kefalotyri or similar)
  • 2 bread slices, soaked in white wine and drained well
  • 2 cloves garlic, chopped
  • salt and pepper
  • chopped parsley


    1. Prepare the stuffing as follows: Heat the butter and oil and sautee the onions, carrots, and mince until the mince is cooked and the liquid has evaporated. 

    2. Sautee the ham or bacon separately, not using butter or oil. Mix with the sauteed onions and mince, and the rest of the stuffing ingredients.

    3. Add salt and pepper to the pork, spreak the stuffing onto it, and wrap tightly into a roll. Lightly brown in oil. Add the cognac, then add 1/2 glass water with tabasco. Bring to the boil twice, turning the roll frequently. 

    4. Remove theroll from the liquid and leave to cool. Wrap the roll with bacon slices to make it juicy, keeping the bacon slices in place using toothpicks or string. 

    5. Place the roll and the liquid into an ovenproof dish with a lid. slowly roast at 170 -200 οC for 2 hours 3 minutes. Serve sliced.