To prepare for extra crispy crackling, unwrap the pork belly roll and refrigerate it overnight to dry out.
Once the fire is ready, rub the pork belly with harissa salt. Slow roast for 40-45 minutes, turning occasionally to roast all sides evenly. Consider wrapping the pork belly towards the end to ensure thorough cooking.
After removing it from the fire, brush the pork belly with harissa apricot paste. Let it cool slightly before slicing and serving.
