Portuguese barbecued pork (Febras assadas)
Tender Portuguese barbecued pork with crispy chips and creamy mayo — smoky, lemony and perfect for sharing.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 2 pcs pork tenderloin
- 200 ml white wine
- 0.5 tsp paprika
- 2 pcs lemon
- 0.5 pcs lemon juice
- 0.1 dl olive oil
- mayonnaise
- 1 kg potatoes
- vegetable oil (for frying)
Directions
- Cut the tenderloins into 5 equal pieces and bash each into an escalope.
- Mix wine, paprika, salt, pepper and juice of 1/2 lemon in a bowl and add the pork; marinate 20–30 minutes.
- Cut potatoes into 3cm-thick chips and soak in cool water 5 minutes, change water and soak 5 more minutes, drain and pat dry.
- Heat oil to 130C and blanch chips in batches 8–10 minutes, drain and cool.
- Reheat oil to 180C and fry chips in batches 2–3 minutes until coloured and crisp, drain and sprinkle with sea salt.
- Remove pork from marinade, rub with oil and grill or barbecue in 2 batches 1 minute per side until cooked through.
- Serve chips piled on plates, top with pork, pour over any pan juices, add a spoon of mayonnaise and a lemon wedge.