Instructions

• Soak 2 handfuls of woodchips in water for 30 minutes.
• Ignite all of the burners to direct medium-high heat and the sear zone to high. Preheat with the lid closed for 15 minutes, or until the temperature gauge is at roughly 260°C, then turn off the left-hand burners to create an indirect heat cooking zone, and reduce the middle burners to low.
• In a pestle and mortar, pound the fennel seeds and chilli flakes with 1 teaspoon of sea salt and 1 teaspoon of black pepper to a powder, then muddle in 1 tablespoon each of red wine vinegar and olive oil.
• Score the pork fat in a criss-cross fashion, then rub it all over with the spice mix, getting it into all the nooks and crannies.
• Place the pork on the sear zone flesh-side down and cook for 10 minutes, turning regularly until golden on all sides, then move it to the indirect zone fat-side up.
• Drain the woodchips, then transfer to the smoker box, place on the direct zone and turn off the sear zone.
• Pick the rosemary leaves and poke them into the scores on the pork, then put the lid down (the temperature gauge should read 180°C–190°C, so adjust the burners, if needed).
• Peel the onions and core the apples. Finely chop half the sage leaves and mix with the stale breadcrumbs and 1 tablespoon of olive oil, and a pinch of sea salt and black pepper, then stuff it into the apples.
• Cook the onions and stuffed apples on the indirect zone of the warming rack above the pork for 1 hour with the lid down. When there’s 30 minutes to go, place the whole cabbages on the central zone to cook alongside, until soft on the inside and charred on the outside, turning halfway.
• Meanwhile, mix the honey and mustard in a bowl with 1 tablespoon of olive oil and 1 teaspoon of red wine vinegar.
• Once the internal temperature of the pork reaches 65°C, remove it to a platter or large serving bowl to rest for 30 minutes while you finish the rest of the dish.
• Transfer the cooked cabbages to a board, peel back and discard their gnarly outer leaves, then clank up the soft interior. Dress with the honey mustard glaze, a pinch of seasoning and 1 tablespoon of olive oil, then place in a serving bowl (I like to transfer them in a barbecue-safe dish and place on the indirect zone to keep warm).
• Once soft, remove and discard the outer skin from 1 onion and roughly chop it with 1 stuffed apple, then place in a small baking tray with 1 tablespoon of oil. Place on a medium heat on the gas side burner and when they start to sizzle, pour in the white beans, juices and all, along with ½ a tablespoon of red wine vinegar. Bring up to the boil, then season to perfection, reduce the heat to low and leave to blip away.
• Slice up the pork on a large serving board and drizzle with its resting juices.
• Dress the rocket with the lemon juice. Transfer the beans to the platter you used to rest the pork on, to soak up all those lovely juices (or a bowl if you prefer), and top with the lemony rocket. Serve with the stuffed apples, soft onions and honey mustard cabbage.

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