• 600g pork chop – one piece, preferably – about a two rib loin chop, skin removed (I make chicarones with it)
• 100g butter
• 50g miso
• Two apples, cored and quartered
• 40ml-ish (a generous splash) Shiaoxing rice wine
• A decent sized nob of ginger – about my thumb size
• Salt
• White pepper

First things first, I’m the realest. Secondly, generously salt your pork chop and leave it uncovered in the fridge for at least three hours, preferably overnight.

About an hour before you’re ready to cook, take your pork out of the fridge and prepare the barbecue by lifting off the leftmost grate and lining the burners with charcoal briquettes. Light them using the gas burner, leaving it on low for about 3 minutes to get it going properly, then turn off the burner and let the charcoal cook out until white and ashy all over.

Insert a temperature probe in the pork and put it on the plancha, as far away from the heat as possible. Throw a handful of woodchips on the coals and close the lid. You’ll get big billowing clouds of smoke at first, then it’ll settle down a bit, but keep an eye on it and throw another handful of wood chips on whenever the smoke stops completely.

Meanwhile, combine the butter, miso, apples, wine, ginger (grated with a microplane) and a generous teaspoon of white pepper in a small pot. Put it on the upper rack of the barbecue to melt and meld and break down the apples. Cook like this until the pork hits an internal temperature of 46c.

Take out the probe, remove the pork from the plancha and lay on a chopping board. Allow to stand for five minutes as you crank up the heat on all three grill sections of the barbecue – I just use the gas at this point because nobody has time for two new fires.

Brush the pork all over with the liquid in the apple pot, leaving the apples undisturbed as possible. Grill, getting a generous char on every side and brushing with more of the liquid as you go. Serve, after resting for a few minutes, thinly sliced and drizzled with its own juices. Garnish with the apples, a thinly sliced spring onion and a sprinkling of rice vinegar.