Portuguese barbecued pork (Febras assadas)

Name: Portuguese barbecued pork (Febras assadas)
Prep time: 1 h 5 min
Cook time: 5 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 2 pork; ¾ cup + 1 tbsp white wine; ½ tsp paprika; 2 lemons; ½ lemon juice; Dash olive oil; To serve mayonnaise; 2.2 lb potatoes; For frying vegetable oil

A weekend Portuguese dinner. Ready in about 1 hour 10 minutes. Difficulty: more effort.

1 hr 5 minPrep (about)
5 minCook (about)
1 hr 10 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

2 pork Shopping tip: Pork chops or country-style ribs.

Fresh & other

½ cup + 2 tbsp white wine
2 lemons
⅓ lemon juice
1.7 lb potatoes

Sauces & oils

Dash olive oil
To serve mayonnaise
For frying vegetable oil

Spices & seasonings (1): paprika

½ tsp paprika

How to make it

Steps in our own plain words.

Cut the tenderloins in 5 equal-size bits leaving the tail ends a little longer.
Take a clear plastic bag plus slip one of the pieces in.
Put the wine plus the juice, paprika, some salt and pepper of ⅓ a lemon in a bowl.
Add the pork.
Leave to marinate for 20-30 min, while you get your barbecue to your stage where your coals are glowing but are no flames.
To make your chips, fill a basin with cool water.
Cut the potatoes into 1 ¼ inches-thick chips.
Soak them in the water for 5 min.
Change the water.
Leave for 5 more minutes.
Drain.
Pat dry on a towel or using kitchen paper.
Heat your oil in deep fryer or deep heavy-based pan using a lid to 275°F plus lower the chips into the oil.
Blanch for 8-10 minutes.
Remove from the oil.
Drain well.
Place on a tray to cool.
Reheat the oil to 350°F and lower the basket of chips in the oil.
Leave to cook for 2 minutes.
Give them a little shake.
Heat for another minute or so until they're well coloured and crisp to the touch.
Drain well for some minutes, tip into a bowl.
Sprinkle with sea salt.
The pork will heat quickly so do it in 2 batches.
Take the bits out of your marinade, rub them using oil, and drop them onto the barbecue.
Heat for 1 min on every side – they may flare as you do so.
This should be enough time as will keep on cooking.
Take them off the barbecue and pile on a plate.
Repeat with the remaining batch.
Dish up by piling a plate using chips, drop the pork over the top of every pile plus pouring your juices from your plate over so your chips take up the flavours.
Top using a spoon of mayonnaise plus a wedge of lemon.