Ingredients
Method
1.Ask your butcher to bone out the piece of shoulder and remove the skin.
2.Peel the garlic and cut each clove in half. Peel the rind from the lemon.
3.Season the piece of pork generously all over.
4.Heat half the butter and the olive oil in a medium thick-bottomed saucepan with a lid, just large enough to hold the pork. Brown meat on all sides.
5.Drain off the excess oil, then add the remaining butter, the garlic, sage and lemon peel. Fry to colour the garlic and then add half the wine.
6.Reduce the heat, half-cover and very slowly simmer for three hours, adding more wine to keep a fraction of liquid in the pan at all times.
7.Start adding the milk after all the wine has evaporated. The milk should begin to curdle and thicken in the last half hour. The pork will be cooked when you can break it up with a spoon.
There will be plenty of liquid in the pot after adding the milk. Turn off the heat and leave meat covered to rest in the hot liquid for a good 30 minutes.
Note
