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1
Preheat the oven to 300.
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2
In an enameled cast-iron casserole, add the pork, garlic, sage, cream and water.
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3
Using a vegetable peeler, remove the zest from the lemon in strips.
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4
Add the zest to the casserole.
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5
Halve the lemon and squeeze in the juice.
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6
Season with salt and pepper; bring to a boil.
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7
Cover the casserole and braise the pork in the oven for 3 hours, until the meat is very tender.
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8
Transfer the pork to a plate and pat dry.
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9
Strain the liquid into a heatproof bowl and skim off the fat.
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10
Return the liquid to the casserole and boil until reduced to 2 cups, 45 minutes.
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11
Season with salt and pepper.
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12
Meanwhile, in a large, deep skillet, heat the oil.
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13
Carefully add the pork, skin side down, and cook over moderately high heat, turning, until the skin is crisp, 15 minutes; use 2 pairs of tongs to steady the pork.
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14
Transfer the pork to a cutting board, skin side up, and slice it 1/4 inch thick.
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15
Serve with the gravy.
