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Photo of Roast pork and crackling with grapes by WW

Roast pork and crackling with grapes

Total Time
1 hr 40 min
15 min
1 hr 25 min
Swap your traditional apple sauce for some roasted green grapes for a roast pork dinner that's off the charts


Caster sugar

1 tsp

Baby potatoes

500 g


1 tbs, (white wine vinegar)

Pork loin roast, cooked without added fat

700 g

Pork, crackling, cooked

80 g

Fennel seeds

1 tsp


1 tsp

Olive oil

1 tsp

Green grapes

400 g

Chicken stock

1 cup(s), (250ml)


3 tsp


  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.


SERVING SUGGESTION: Steamed green vegetables.