Porchetta - Meat Smoke Fire

Ingredients

• 2kg pork belly with the ribs removed, scored down the joint’s skin
• 100g raisins
• 100g dried apricots
• 75g pine nuts
• 5-10 sage leaves, coarsely chopped
• 1/2 bunch flat leaf parsley, coarsely chopped
• 200g spiced sausage meat or 4 sausages with the skins removed
• 4 cloves of garlic, coarsely chopped
• Olive oil
• Maldon salt
• 1 tsp black pepper, coarsely ground