Preparation:
Partially freeze pork for 20-30 minutes; slice across the grain into 3 × 1 × 1/4-inch strips. Arrange pork in a shallow baking dish. For marinade, combine vinegar, olive oil, garlic and oregano; pour over pork. Cover and refrigerate 4 hours or overnight, turning pork occasionally.
Drain pork, reserving marinade. Thread pork on skewers (if using wooden skewers, soak in water 20-30 minutes before using). Place skewers on grill about 4 inches over medium coals.
Grill for 12-15 minutes, turning and brushing with marinade occasionally. Garnish with cherry tomatoes and serve with hot cooked rice, if desired.
To Broil: Place skewers on rack in broiler pan. Broil about 5 inches from heat for 10-15 minutes, turning and brushing with marinade occasionally. |
