Grilled pork neck and oregano skewers with orzo salad

1.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.

2.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).

3.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.

4.Scatter pork skewers with extra oregano and serve with lemon wedges and yoghurt.