Roast porchetta with fig macadamia stuffing

Prepare the cracking

• 2500 g boneless pork belly (see Tips)
• sea salt, to sprinkle

Prepare the stuffing

• 2 eschalots, cut into halves
• 20 g unsalted butter
• 100 g pancetta, diced
• 80 g raw macadamia nuts
• 100 g dried figs
• 150 g pork sausage, casing removed
• 1 tsp fresh rosemary leaves
• 1 tbsp fresh parsley leaves

Stuffing the pork

• 1 - 2 pinches sea salt, plus extra to season
• 1 - 2 pinches ground black pepper
• olive oil, to drizzle