Milk-Braised Pork With Lemon and Sage

Preheat oven to 160°C. Pat pork shoulder dry with paper towels; season generously with salt and black pepper.

Heat 28g olive oil in a large heavy-bottomed pot over medium-high heat. Brown pork shoulder on all sides until golden, about 10 minutes total.

Pour 1L milk around the pork. Add 80g lemon (sliced or halved) and 5g fresh sage leaves. Season with 15g salt and 5g black pepper.