4garlic cloves¼ cuporegano, plus extra leaves to serve125 ml(½ cup) red wine vinegar125 ml(½ cup) extra-virgin olive oil½Spanish onion, thinly sliced on a mandolin1 kgpork neck, cut into 2cm pieces200 gmorzo½ cup(loosely packed) each mint and flat-leaf parsley, coarsely tornTo serve:lemon wedges and Greek-style yoghurt (optional)
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.
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).
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.
Scatter pork skewers with extra oregano and serve with lemon wedges and yoghurt.