Grilled pork neck and oregano skewers with orzo salad

AT A GLANCE

  • Serves 6 people

  • 4 garlic cloves
  • ¼ cup oregano, plus extra leaves to serve
  • 125 ml (½ cup) red wine vinegar
  • 125 ml (½ cup) extra-virgin olive oil
  • ½ Spanish onion, thinly sliced on a mandolin
  • 1 kg pork neck, cut into 2cm pieces
  • 200 gm orzo
  • ½ cup (loosely packed) each mint and flat-leaf parsley, coarsely torn
  • To serve: lemon wedges and Greek-style yoghurt (optional)
01   Pound garlic and oregano in a mortar and pestle with a pinch of salt until a coarse paste forms. Add vinegar and oil, stir to combine and season to taste. Transfer half the mixture to a large bowl, add onion, stir to combine and set aside. Transfer remaining oregano mixture to a separate large bowl, add pork, stir to coat, then thread onto metal skewers.
02   Heat a char-grill pan over medium-high heat, add pork skewers and char-grill, turning occasionally, until browned and cooked through (8-10 minutes). Season to taste and set aside to rest (5 minutes).
03   Cook orzo in a large saucepan of boiling salted water over medium-high heat until al dente (6-8 minutes). Drain, refresh quickly under cold running water, drain well, then transfer to a bowl, add onion mixture and herbs and season to taste.
04   Scatter pork skewers with extra oregano and serve with lemon wedges and yoghurt.

Topics:

SPRING, MEDITERRANEAN, FAST, MAIN, PORK

Recipe:

ALICE STOREY

Photography:

VANESSA LEVIS

Styling:

ALICE STOREY , EMMA KNOWLES

FEATURED IN

Sep 2012

Sep 2012

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