Right then. Autumn is supposedly upon us, but judging by the rather unseasonably warm weather, nobody appears to have told Mother Nature. And frankly, we're not complaining.
So, don't go packing away the BBQ just yet, chaps. There's still plenty of life in those coals, and while the seasons might be changing, we're not quite ready to surrender the garden and retreat to the kitchen.
Of course, this does present something of a dilemma. One foot in the kitchen, the other firmly planted beside the BBQ. Not the most comfortable position, and certainly not one we'd recommend after a few beers.
Fortunately, we've got just the dish to bridge the seasonal divide.
First up, keep those flames alive and fire up your trusty old smoker for some beautifully slow-cooked pork belly, cooked low and slow until gloriously tender, succulent and packed with smoky goodness. This method comes straight from the Richard H. Turner bible of all things porcine, HOG. And if anyone knows his way around a pig, it's Richard.
Meanwhile, back indoors, we're embracing the more autumnal side of proceedings with a wonderfully earthy combination of pearl barley, Crown Prince squash and chestnut mushrooms. Inspired by Gill Meller's brilliant Gather, it's a hearty, nutty accompaniment that brings the whole thing together rather splendidly.
Now, you could technically prepare the lot outside, but we'd suggest letting the oven take care of the vegetables while you concentrate on the important business of tending the smoker.
After all, the weather might be behaving more like August than October, but you never quite know when the heavens might open.
And the last thing anyone needs is to come a cropper making a mad dash back to the kitchen.
Falling over during the fall? The irony would be unbearable.
So, make the most of this bonus BBQ weather. Autumn can wait. The coals are still calling.
Ingredients - serves 8
1kg boneless pork belly, skin removed (we can do this for you)
1tbs Dijon mustard
50g Spicy Pig Rub
300g banana shallots, peeled and halved lengthways
500ml chicken stock (or Master Pork Broth if you have HOG)
250g pearl barley
1 lemon, zested and juiced
2tbs rapeseed oil
1 large Crown Prince squash, cut into wedges, seeds removed
1 small bunch of sage leaves
6 rosemary sprigs
1 garlic bulb, cloves separated, skin on
400g chestnut mushrooms, sliced
2-3 tbs crème fraîche
2tsp sugar
2tsp Dijon mustard
1tbs cider vinegar
1 large bunch of dill, roughly chopped
Sea salt and freshly ground pepper
Method
First, evenly score the fat on the top of the pork belly and slice the pork belly down the middle - this makes for slightly quicker cooking and even portioning at the end. Brush both pieces with the Dijon mustard and cover with the Spicy Pig Rib.
Prepare your smoker of barbecue and set to 110°C. Place the shallots in a small baking tray and add the belly, fat side up. Add the chicken stock or Master Pork Broth to the baking tray and cook in the smoker for 4 hours, or until the internal temperature reaches 89°C. Remove the belly and set aside, keeping warm, and separate the rendered fat from the cooking juices and reserve the juices and shallots.
For the salad, heat your oven to 110°C. Place the pearl barley in a medium pan, cover with water and place on a medium heat. Bring to the boil and then simmer gently for 25-30 minutes, until the pearl barley is tender, but still with a bite. Drain and dress with roughly tablespoons of the rendered pork fat, lemon juice and zest and a touch of salt. Set aside to cool.
Place the squash wedges onto a large roasting tray and scatter the sage, rosemary and garlic cloves and drizzle over the rapeseed oil, adding a generous seasoning of sea salt and pepper. Cover with foil and place into the oven for 30-40 minutes, until the squash becomes soft.
Take the roasting tray out and then scatter both the mushrooms and cooked shallots around the squash, mixing everything together carefully. Return uncovered back to the oven and roast for a further 20 minutes until the mushrooms have cooked and everything has taken on a bit of colour.
To make the dressing, combine the sugar, mustard and vinegar in a small bowl and then stir in the crème fraîche and half the chopped dill and season to taste.When ready to eat, add the pearl barley to the vegetables in the roasting tray, along with a tablespoon of the reserved juices. Scatter over the remaining dill and dressing. For the pork, simply carve into even slices and serve everything at the table.
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