Frixos Personal Chefing

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Such a joy to be had with crispy oven potatoes that have been cooked in duck fat! Nobody is counting calories and the boys loved it.



Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

Here you can find more of my Recipes with Pork.


Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 40 mins
Course: Main Dish
Cuisine: Mediterranean
Keyword: Food Recipes, Pleasures, Pork
Servings: 8 People


  • 2 pieces leg of pork , 800g-1000g each butterflied and pounded
  • 300g Kefalotyri , Charalambides Christis
  • 450g Sliced Mushrooms , Barba Stathis
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp fresh Parsley , leaves picked and chopped
  • 2 tbsp Garlic Paste , or 6 garlic cloves minced
  • 50g Pine Nuts , toasted and roughly chopped
  • 100g Pistachios , unsalted, toasted and roughly chopped
  • 1 Lemon Juice and zest
  • 500ml White Wine
  • 150ml ml Red Wine reduction sauce , optional
  • 4 tbsp EVOO , Extra Virgin Olive Oil
  • 1 tbsp Sea Salt
  • 1 tsp freshly ground Black Pepper


  • Start by sauteing the mushroom in a sauteing pan over high heat. Drizzle 2 tbsp of oil and when it heats up add the mushrooms. Toss and mix for few minutes and then deglaze with the Worcestershire sauce. Season with a pinch of salt and pepper and add the parsley. Remove from the heat and keep aside.
  • In the meantime, turn on the oven at 190˚C air ventilation and rack set at the middle.
  • Use a cutting board where you cut the kefalotyri cheese to small cubes. Set on the side and lay 6-7 strings and on top of them the first of the butterflied and pounded leg of pork and season with a bit of salt and pepper. Then spread the garlic paste, the mushrooms, the lemon zest, kefalotyri and pistachios. Roll tightly and tie with the strings. Season with some more salt and pepper the outside of the rolled pork and repeat the process for the second leg of pork.
  • Use a large oven-proof pan and place on medium heat. Pour the remaining 2 tbsp oil and sear one by one the rolled leg of pork until nicely browned on all sides. Pour the wine to deglaze and cover with the pan’s lid or with silver foil and place in the oven to be roasted for 1 hour and 45’. After the end of the first hour check periodically and if needed add some water.
  • Remove from the oven, uncover and pour all over the lemon juice. Place on a cutting board and let rest while covered for about 10’ before slicing into 1 ½ cm thickness slices. Drizzle, if you want, some of the red wine reduction and serve with roasted potatoes.

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