Portuguese barbecued pork (Febras assadas)

Pork · Portuguese classic.

Ingredients

• 2 Pork
• 200ml White Wine
• 1/2 tsp Paprika
• 2 Lemon
• 1/2 Lemon Juice
• Dash Olive Oil
• To serve Mayonnaise
• 1 kg Potatoes
• For frying Vegetable Oil

Method

1. Continue cooking — Cut the tenderloins into 5 equal-size pieces leaving the tail ends a little longer.
2. Continue cooking — Take a clear plastic bag and slip one of the pieces in.
3. Roll out — Bash it into an escalope the size of a side-plate with a rolling pin and repeat with the remaining pieces.
4. Add ingredients — Put the wine, paprika, some salt and pepper and the juice of ½ a lemon in a bowl and add the pork.
5. Marinate — Leave to marinate for 20-30 minutes, while you get your barbecue to the stage where the coals are glowing but there are no flames.
6. Continue cooking — To make the chips, fill a basin with cool water and cut the potatoes into 3cm-thick chips.
7. Continue cooking — Soak them in the water for 5 minutes and then change the water.
8. Drain — Leave for 5 more minutes. Drain and then pat dry on a towel or with kitchen paper.
9. Fry — Heat the oil in a deep fryer or a deep heavy-based pan with a lid to 130C and lower the chips into the oil (in batches).
10. Drain — Blanch for 8-10 minutes. Remove from the oil and drain well.
11. Heat the pan — Place on a tray to cool. Reheat the oil to 180C (make sure it’s hot or your chips will be soggy) and lower the basket of chips into the oil (again, do this in batches).
12. Continue cooking — Leave to cook for 2 minutes and then give them a little shake.

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