Portuguese Barbecued Pork (Febras Assadas)

Ingredients

• 2pork tenderloin, cut into 5 equal pieces each, bashed into escalopes
• 200 mlwhite wine, for marinade
• 1/2 tsppaprika
• 2lemon, juice of half for marinade; remaining in wedges to serve
• olive oil, a dash, for rubbing the pork before grilling
• mayonnaise, to serve
• 1000 gpotatoes, for chips, cut into 3cm-thick pieces
• vegetable oil, for deep frying the chips
• salt, sea salt, to taste
• black pepper

Method

1. 1

   Cut each tenderloin into 5 equal pieces. Place each piece in a plastic bag and bash into an escalope the size of a side plate using a rolling pin.

2. 2

   Combine the white wine, paprika, salt, pepper and juice of half a lemon in a bowl. Add the pork and marinate for 20–30 minutes.

3. 3

   Cut the potatoes into 3cm-thick chips and soak in cold water for 5 minutes. Change the water and soak for 5 more minutes. Drain and pat dry.

4. 4

   Heat the oil to 130C in a deep fryer or deep heavy pan. Lower the chips in batches and blanch for 8–10 minutes. Remove, drain well and allow to cool on a tray.

5. 5

   Reheat the oil to 180C. Fry the chips in batches again for 2–3 minutes until well coloured and crisp. Drain well and season with sea salt.

6. 6

   Remove the pork from the marinade, rub with a little olive oil and cook on the barbecue or chargrill in 2 batches. Cook for 1 minute on each side — no more, as they are thin and will continue cooking off the heat.

7. 7

   Pile the chips on plates, lay the pork on top and pour over any juices. Top with a spoonful of mayonnaise and a wedge of lemon.