Slow cook pork in milk and lemon

This is a recipe from Michael Pollan's excellent book, "Cooked- A natural history of transformation". It is as simple to make as he has explained and the taste is unusual but subtle, easy to please.

1. Cut a kg of pork shoulder (or pork ribs) into 2x1inch cubes, sear in butter until golden on all surfaces.

2. When slightly cooled down, add juice and zest of 1 medium size lemon, a few cloves of garlic, a few fresh sage leaves, salt and enough full cream milk to cover. Bring to boil then simmer, with the lid slightly open, very gently for 3 hours.

3. The milk will curdle initially, but gradually turn into a rich white sauce.