Pat the collar butt dry with some kitchen towel and then season with salt and pepper.
In a heavy based pot (with lid), big enough for your piece of pork, heat olive oil over a medium/hot heat. Place your collar butt in the pot and brown well on all sides.
Remove pork and set to the side on a plate. Turn down the heat and add about ½cup milk to pot and ‘deglaze’. Then add the rest of the milk, garlic, onion, thyme, bay leaves and lemon peel. Stir and then add pork to the pot. Make sure that the pork is completely covered in liquid, you may need to add a little more milk.
Cover with the lid and on a very soft simmer, you want it to be ‘just’ simmering, cook your pork for a couple of hours. Checking every so often to turn the pork and make sure it isn’t sticking to the bottom of your pot.
You will know the pork is ready when it pulls away with a fork.
Once cooked and tender remove pork from the pot. Place on a carving board and cover with foil to retain heat.
Strain the cooking liquid from the pork cooking pot into another pot. Cook over a medium heat until the liquid has reduced by two thirds.
Then add thickened cream and Marsala and continue to cook on a medium/low heat for another 5 minutes.
Serve the sauce with your pork.
Serving suggestion: with roast vegetables or steamed vegetables & mashed potato. It even works well with salad