• 2 cups (300g) leftover pork souvla, cut into small cubes
• 1 ½ teaspoons salt
• 1/3 teaspoon black pepper
• 5 cups hot water
METHOD
1. In a saucepan, add the olive oil and when it heats up, add the onion. Sauté until the onion becomes translucent. Add the vermicelli and let it toast.
2. Add the souvla pork and stir. Add the tomato, or if you prefer, add the orzo first to toast it.
3. Once the tomato sauce thickens slightly, add the orzo. Stir and add the salt, pepper, and hot water.
4. Bring to a boil, cover the pot, and cook over medium to low heat for 12-15 minutes. Stir occasionally. We want the orzo to have some liquid (juicy).
5. Place a sheet of kitchen paper on the rim of the saucepan to absorb the steam, let it rest for a bit to 'settle,' and then serve! If you like, serve with yogurt and olives.
