Herb and Bacon Stuffed Slow-Roasted Pork Leg

Name: Herb and Bacon Stuffed Slow-Roasted Pork Leg
Prep time: 60 min
Total time: 60 min
Yield: 15 servings
Cuisine: Française
Ingredients: 1 pork leg, 4–5 kg; 1 head of garlic, crushed; 4 shallots, finely chopped; 200 g smoked bacon lardons; 1 bunch fresh flat-leaf parsley and chives, chopped; Juice of 2 lemons; 250 ml dry white wine; 2 tablespoons Dijon mustard; 1 tablespoon dried mixed herbs (Herbes de Provence); Salt and freshly ground black pepper, to taste; 4 ripe tomatoes, sliced into rounds; 2 onions, sliced into rounds; 2 tablespoons olive oil

By Marie Lefebvre · Updated October 27, 2026

A magnificent pork leg deeply stuffed with smoky bacon, fresh herbs, garlic, and Dijon mustard, then slow-roasted until melt-in-the-mouth tender. Marinated overnight, this showstopper is the ultimate centrepiece for a Sunday roast or a special celebration. Every patient hour of preparation rewards you with deeply flavourful, pull-apart meat.

Prep⏱️ 60 min

Servings👥 15 servings

Difficulty📊 Medium

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🛒 Ingredients

15 servings

1 pork leg, 4–5 kg
1 head of garlic, crushed
4 shallots, finely chopped
200 g smoked bacon lardons
1 bunch fresh flat-leaf parsley and chives, chopped
Juice of 2 lemons
250 ml dry white wine
2 tablespoons Dijon mustard
1 tablespoon dried mixed herbs (Herbes de Provence)
Salt and freshly ground black pepper, to taste
4 ripe tomatoes, sliced into rounds
2 onions, sliced into rounds
2 tablespoons olive oil

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Directions

1
The day before, remove the rind from the pork leg if necessary, rinse it under cold water and pat dry thoroughly with paper towels.
2
In a bowl, combine the crushed garlic, shallots, chopped herbs, bacon lardons, lemon juice, Dijon mustard, dried herbs, salt, and pepper. Mix into a rough paste.
3
Place the pork leg in a large roasting pan. Using a sharp knife, make deep cuts all over the surface at regular intervals.
4
Generously stuff each incision with the herb and bacon mixture, pressing it in firmly with your fingers. Spread any remaining stuffing over the entire surface.
5
Drizzle with white wine and olive oil, then arrange tomato and onion slices around and on top of the pork.
6
Cover tightly with foil, shiny side facing the meat, and refrigerate overnight.
7
The next day, remove the pork from the fridge 30 minutes before cooking. Preheat the oven to 160 °C (325 °F).
8
Roast covered with foil on low heat, allowing approximately 45–50 minutes per kilogram.
9
Halfway through cooking, remove the foil and baste regularly with the pan juices to build a golden, caramelised crust.
10
Rest the meat for 15 minutes under a loose foil tent before carving. Serve with the roasted tomatoes and onions from the pan.

💡 Chef's Tip

For extra depth of flavour, tuck fresh rosemary sprigs and bay leaves into the incisions alongside the stuffing. For a crispier finish, switch on the grill for the final 10 minutes.