1

Preheat oven to 240°C or 220°C fan-forced. Crush fennel seeds in a mortar and pestle. Add sea salt and freshly ground black pepper. Brush pork all over with oil and rub with fennel mixture. Place in a flameproof baking dish, skin-side up, and bake for 20 minutes.

2

Reduce oven to 180°C or 160°C fan-forced. Place potatoes in a separate baking dish and lightly spray with oil. Bake for 40 minutes. Add grapes to baking tray with potatoes. Drizzle grapes with vinegar and sprinkle with sugar. Bake for 20 minutes or until pork is cooked through and potatoes are crisp.

3

Remove crackling from pork and trim and discard any fat from pork meat. Transfer pork to a plate. Cover with foil and set aside to rest for 10 minutes before slicing thickly. Scrape and discard fat from underside of crackling. Coarsely chop crackling.

4

Whisk ¼ cup (60ml) stock and cornflour in a jug. Drain and discard fat from pork baking dish. Place dish over medium heat and add cornflour mixture and remaining stock. Cook, stirring, for 2–3 minutes or until gravy has thickened. Drizzle pork and crackling with gravy and serve with grapes and potatoes.