Method

Cut the pork into slices about one centimetre high. Cut the slices into cubes. To cut the meat better, you can chill it in the freezer for 15 minutes before slicing. Cut the speck into strips and dice the scamorza. In a non-stick frying pan quickly toast the cubes of scamorza on both sides, using tongs to turn them. Heat the oil in a frying pan and brown the meat, add salt and orange juice. Lower the heat and cook the meat for about 5 minutes; when cooked, add the bacon to the pan and toss briefly. In a bowl, mix the stew with the roasted scamorza; finish by grating the orange zest and arrange on plates.