AT A GLANCE
You'll need to begin this recipe two days ahead.
|01||For verjuice brine, combine ingredients in a bowl with 3½ litres cold water.|
|02||Place pork in a snug-fitting non-reactive container, pour over brine and refrigerate for 2 days to brine.|
|03||Preheat oven to 220C. Remove pork from brine, pat dry with absorbent paper, season to taste and roast in a roasting pan until skin is crisp (20-30 minutes). Reduce heat to 180C and roast for another 45 minutes. Add grapes, garlic and thyme and roast until tender and juices run clear when pork is pierced (15-20 minutes). Remove pork, cover loosely with foil and set aside to rest (15 minutes).|
|04||Meanwhile, crush grapes and garlic with a wooden spoon, add verjuice, stir to combine. Season to taste and serve with sliced pork.|