2 sheets of pig skin sewn together, stuffed with savoury rice and roasted in the oven for crispy skin. Great for BBQs or as centre piece of meal served with grilled haloumi salad.


  • 2 a4 size pieces of pig skin(no holes) plus some butcher's twine
  • any cooked rice dish with shredded pork, chorizo or black/white pudding mix, onions, garlic and herbs of choice.


  • Remove as much fat as possible from skin. Sew up skin on 3 sides. Stuff prepared rice mix into skin and make an even plumped pillow shape. Sew up last edges of skin. Brush skin with lemon, sprinkle generously with salt and place in preheated oven (220°C) and turn over to ensure crispy crackling all over.


Ensure skin is patted dry before cooking.

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