Instructions

1. Gently fry the onion and garlic in the butter until soft. Allow to cool, then mix with the other ingredients. Season with salt and pepper. Set aside.
2. Wash, then pat-dry the pork. Put it in the refrigerator on a plate, uncovered, for at least 2 hours before roasting, (this will help the crackling to be super crispy).
3. When you’re ready to roast the pork, heat the oven to 200°C.
4. With a sharp knife, score the skin, making crosses or diamond shapes. Make sure the cuts don’t reach the meat underneath.
5. Remove the string, then unroll the pork onto a chopping board, skin facing downwards. At the base, cut a recess horizontally in the meat, then open it, fill it with the apricot stuffing.
6. Roll it up tightly to its original shape. Tie the pork with a piece of string (like a ham).
7. Rub the skin of the tied pork with coarse sea salt, then put it on a rack, which is placed in a roasting dish. Add some water or to the dish (you can add some white wine or cider too).
8. Roast for about 30 minutes. When the skin is brown and crispy, turn the oven down to 180°C and roast for another 60-90 minutes.
9. Rest for at least 15 minutes before carving.