This pork was amazing paired with pitas, hummus, hot pepper cheese dip, and tzatziki at our recent Greek dinner. I’ve made it with anywhere between 1 1/2 and 2 1/2 pounds of meat and have just kept the amount of marinade the same. It was voted the “favorite meat” at the Greek dinner, even when competing with our favorite, lamb. We’ve put it on skewers and just stir-fried the pieces without skewers for use in pita pockets. Fast, easy, and definitely worth making again!Ingredients:
1 1/2- 2 1/2 pounds of lean pork, cut into 3/4 inch cubes or into small slices
1 teaspoon ground oregano
1/2 teaspoon freshly ground black pepper
1/2- 1 Tablespoon salt (depending on desired saltiness and amount of meat)
2 Tablespoons red wine or red wine vinegar
2 Tablespoons olive oil
Directions and Notes:
1. Pour the wine or vinegar and oil over the pork and toss to coat. Sprinkle the spices over and mix to combine.
2. Cover and refrigerate at least two hours. (If using vinegar, do not exceed 2 hours.)
3. To make skewers: Skewer the meat and bake on a wire rack over a baking sheet for about 10 minutes at 350 degrees Fahrenheit until just barely cooked through. Bake time will depend on the thickness of the meat. To make skewer-less meat: Just add the meat to a medium frying pan over medium-high heat and cook until just barely light brown. Do not overcook, or it will become tough.
Recipe from: Greek Tastes