Pork Stew with Lemon Rind and Garlic

Umido alla Marchigiana

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This wonderfully tangy pork casserole comes from the most jolly of all Italy’s regions, the lovely Marche. I have adapted it over the years to suit cooking in Norfolk, and here give my adaptation instead of the original on the assumption that if I found it too complicated, you probably would too! I like to use pork fillet because it cooks more quickly than other cuts and is generally more tender. Other chunky pieces of pork such as hand or shoulder will do just as well, and are cheaper: for