Braised pork with grapes

Ingredients

• 800 g Pork shoulder, trimmed
• 300 g Red grapes, washed
• 250 ml Chicken stock, low-sodium
• 200 ml Water
• 60 ml Red wine
• 2 clove Garlic, chopped finely
• 1 tbsp Cane sugar
• 1 tsp Lemon juice
• 1 tbsp Olive oil
• 1/4 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Preheat oven to 180°C then cut pork into 3-cm cubes.
2. To prepare the grape sauce, boil 200g of the grapes in the water until soft (water needs to almost cover the grapes).
3. When the grapes are tender, let the mixture cool down then blend it with an immersion blender.
4. Strain the grape mixture to take seeds out, then pour it into a pan.
5. Add sugar and remaining water to it. Bring the sauce to a boil, stirring it continuously.
6. Simmer until it turns slightly thick, then remove from the heat.
7. Add lemon juice and stir to combine. Sauce is ready.
8. For the meat: heat oil in a large, heavy-based, flame-proof casserole dish over medium-high heat.
9. Cook the pork, in two batches, for 5 to 6 minutes or until well-browned. Transfer to a bowl when it's done.
10. Drain any oil from the dish.
11. Return pork to dish. Add the grape sauce, stock, red wine, salt, pepper, and garlic. Cover.
12. Bake the pork, stirring occasionally, for 1.5 to 2 hours or until pork is very tender.
13. Place the remaining grapes on top of the pork in dish, then cover.
14. Bake for another 5 minutes or until grapes are tender.
15. Serve with some baking liquid from the casserole dish.