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.
