Cream and Lemon Braised Pork Shoulder

3kg bone-in Sausageland pork shoulder, with skin
1 head of garlic, halved crosswise
2 sprigs of sage
2 cups heavy cream
5 cups water
1 lemon
Salt and freshly ground pepper
2 tablespoons vegetable oil

Preheat the oven to 300°. In a heavy casserole, add the pork, garlic, sage, cream and water. Zest the lemon with a peeler and add to the casserole with the juice of the lemon. Season with salt and pepper; bring to a boil. Cover the casserole and braise the pork in the oven for 3 hours, until the meat is very tender.

Transfer the pork to a plate and pat dry. Strain the liquid into a heatproof bowl and skim off the fat. Return the liquid to the casserole and boil until reduced to about 1/4 litre. Season with salt and pepper.

Meanwhile, in a large, deep skillet, heat the oil. Carefully add the pork, skin side down, and cook over moderately high heat, turning, until the skin is crisp. Transfer the pork to a cutting board, skin side up, and slice it 1/4 inch thick. Serve with the gravy.