Portuguese Barbecued Pork (Febras Assadas)
A Portuguese-style marinated pork served with crispy twice-fried potatoes. Pork is marinated in white wine, paprika, and lemon juice before grilling, paired with twice-fried potatoes and a finishing touch of mayonnaise and lemon.
Pasos
- 1
Cut the pork tenderloins into 5 equal pieces, leaving the ends a little longer. Place each piece in a clear plastic bag and flatten into a thin escalope.
- 2
In a bowl, mix white wine, paprika, salt and pepper with the juice of half a lemon. Add the pork and marinate for 20–30 minutes while you prepare the barbecue.
- 3
For the chips, cut potatoes into 3 cm-thick chips, soak in cool water for 5 minutes, change the water, soak another 5 minutes, then drain and pat dry.
- 4
Heat oil to 130°C 130 °C · 266 °F · Gas 1 · Fuego bajo and fry the chips in batches until blanched (8–10 minutes). Drain and cool on a tray. Reheat oil to 180°C 180 °C · 356 °F · Gas 4 · Fuego medio and fry the chips again in batches until well coloured and crisp (about 2 minutes, then 1 more minute). Drain and salt.
- 5
Remove the pork from the marinade, rub with a little oil, and grill in 2 batches. Cook about 1 minute on each side, then finish off heat as they will continue cooking. Remove and keep warm.
- 6
Serve by piling the chips, topping with the pork, and spooning the juices over so the chips absorb the flavours. Top with mayonnaise and a wedge of lemon.
