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1
Preheat the oven to 300.
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2
Using a sharp knife, score the pork skin in a crosshatch pattern.
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3
Make deep slits all over the pork and insert a slice of garlic into each slit.
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4
Season the pork with salt and pepper.
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5
In a large enameled cast-iron casserole, heat the olive oil.
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6
Add the pork and cook over moderate heat, turning occasionally, until browned all over, about 12 minutes.
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7
Transfer the pork to a plate.
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8
Add the shallots to the casserole and cook over low heat, stirring, until lightly browned, 5 minutes.
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9
Stir in the cumin, coriander and mustard.
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10
Add the vinegar and scrape up any browned bits from the bottom of the casserole.
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11
Add the wine, stock and sage and bring to a boil.
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12
Return the pork and any accumulated juices to the casserole.
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13
Cover and braise in the oven for 3 hours, or until the pork is very tender.
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14
Carefully transfer the pork to a platter and cover with foil.
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15
Set the casserole over high heat and boil the braising liquid until it is slightly reduced and thickened, about 10 minutes.
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16
Add the grapes and boil until they just begin to soften, 8 minutes.
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17
Remove the casserole from the heat and whisk in the butter, parsley and chives.
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18
Slice the pork and serve with the vinegar sauce.
