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Main dishes

Liptovská ruža: pork rolls with eggs and bacon

Name: Liptovská ruža: pork rolls with eggs and bacon
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 600 g Pork loin (bone-in rack) (4 large slices, or use pork leg); 4 Eggs (hard-boiled); 120 g Bacon (thin slices); 4 Bell peppers (wide, in assorted colors); to taste Salt; 3 Eggs; 80 g All-purpose flour; 150 g Breadcrumbs; for frying Vegetable oil

Breaded pork rolls filled with bacon and bell peppers holding hard-boiled eggs, then fried until cooked through. Serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Servings: 4 servings
Difficulty: Medium
Cuisine: Slovak

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Liptovská ruža, meaning “Liptov rose,” is a fried pork roll: top a pounded slice of pork loin with bacon and a bell pepper holding a hard-boiled egg, then roll up the meat, secure it with toothpicks, and coat it in flour, egg, and breadcrumbs. Fry it slowly so the meat cooks through. When sliced, it reveals a colorful cross section with an egg in the center. Serve with mashed potatoes or potatoes and a vegetable salad.

Ingredients

4 servings

Pork loin (bone-in rack) (4 large slices, or use pork leg) 600 g
Eggs (hard-boiled) 4
Bacon (thin slices) 120 g
Bell peppers (wide, in assorted colors) 4
Salt to taste

Breading

Eggs 3
All-purpose flour 80 g
Breadcrumbs 150 g
Vegetable oil for frying

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Instructions

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Prepare the meat
Cut the meat into thick slices, pat dry with a paper towel, and pound each slice as large and thin as possible. Season both sides with salt.
Fill the rolls
Hard-boil the eggs for about 10 minutes, cool, and peel. Remove the seeds from the bell peppers and cut a section from each pepper large enough to hold a whole egg. Arrange the bacon over the meat slices. Place a pepper section holding an egg at one edge of each slice, then roll the meat up tightly. Secure each roll with two to three toothpicks.
Bread the rolls
Coat the rolls in flour, then beaten eggs, then breadcrumbs.
Fry the rolls
Fry the rolls in a deep fryer or in plenty of oil at a moderately low temperature, about 160 °C (325 °F), turning to cook on all sides, for 12–15 minutes so the meat cooks through. Drain on paper towels, remove the toothpicks, and cut the rolls into halves or quarters.
Recipe by: Iva Vargová

Tip: For a spicy version, spread a thin layer of hot pepper paste on the meat before adding the bacon. If you are unsure whether the meat is cooked through, place the rolls in an oven preheated to 180 °C (350 °F) for another 10 minutes.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 792 kcal
Protein: 53 g
Carbohydrates: 50 g
of which sugars: 7.8 g
Fat: 41 g
of which saturates: 14 g
Fiber: 4.7 g
Salt: 2.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Liptovská ruža – bravčové rolky s vajcom a slaninou