Milk pork with cinnamon, bay and lemon

This started out really complicated, but as with most recipes that pass through my hands, got simplified on the way through

Ingredients
For the pork
2kg-3kg/4lb 4oz - 6lb 10oz pork loin, French trimmed with the chine bone removed (you can ask your butcher to do this): I used a couple of pork steaks with no bone – many people are sure that the bone makes the meat taste better. That's always been a minor difference for me, and I prefer eating without having to saw my way around the bone.
salt and freshly ground black pepper
2 tbsp olive oil
110g/4oz unsalted butter  (I didn't use the butter)
2 onions, peeled and cut into quarters
3 garlic bulbs, cut in half
2-2.5litres/3 pints 10fl oz - 4 pints 8fl oz full fat milk (enough to cover the pork completely) I used rice milk to keep the recipe dairy free: it worked perfectly well.
2 lemons, zest and juice
30g/1oz fresh coriander leaves
4-5 bay leaves
20g/¾oz cinnamon sticks
2 tsp mixed peppercorns
½ nutmeg, freshly grated (I used ground)
5 cloves

For the rice
300g/10½oz basmati rice
salt and freshly ground black pepper
4 tbsp fresh flatleaf parsley, roughly chopped
4 tbsp fresh chives, roughly chopped
4 tbsp fresh coriander, roughly chopped

For the vegetable
400g/14oz spring greens, roughly chopped
50g/2oz butter (I didn't use the butter - again to keep the whole recipe dairy free)

Method

Preheat the oven to 150C/300F/Gas 2. (Note: I didn't use the oven. It was fine doing the whole thing on the hob.)

Season the pork all over with salt and freshly ground black pepper.

Heat a deep casserole large enough to hold the pork until hot, then add the olive oil and pork. Fry for 1-2 minutes on each side, until browned all over, then rest bone-side down in the pan.

Add the butter, onions and garlic and fry for 2-3 minutes more. (As I said above, I just didn't bother with the butter. I added a little extra oil and it worked fine.)

Add enough (rice) milk to cover the pork, then add the lemon zest, half of the lemon juice, the coriander, bay leaves and spices.

Transfer to the oven and cook uncovered for 1½-2 hours, or until the bones pull away from the meat easily. Remove the pork and set aside in a warm place. (As I've noted, I didn't bother with the oven; I just kept it cooking on the hob at a low temperature, and stirred occasionally. There was never any danger of it sticking to the pan.)

If the sauce is still thin when the pork is cooked, skim the remaining milk sauce of excess fat with a spoon. Season, to taste, with salt and freshly ground black pepper and add the remaining lemon juice, to taste. Place the sauce over a medium heat and bring to the boil, then reduce the heat to simmer until thickened. (I found this stage was unnecessary)

For the rice, cook in water for 12-14 minutes until tender. Drain and return to the pan to remove any excess moisture.

Season the rice, to taste, with salt and freshly ground black pepper, then add the herbs and stir to combine.

Meanwhile, boil the greens for 2-3 minutes, or until tender. Drain and return to the pan, then add the butter and season, to taste, with salt and freshly ground black pepper.

To serve, remove the bones from the pork, then carve the meat into slices and place onto plates. Spoon over the sauce and place some greens and herbed rice alongside.

This worked out really well. The gannets were on it before I had time to take a photo, but we will do it again. The spices and milk combined very nicely for an intriguing taste, the pork cooked itself beautifully and the herbs gave the rice a, well, herby sort of taste.

I gave it 7/10 for local sourcing. The rice and rice milk, the lemon and some of the spices were from far away.