Portuguese barbecued pork (Febras assadas) (Portuguese Pork)

STEP 1

Cut the tenderloins into 5 pieces of the same size, leaving the tips of the tail a little longer. Take a clear plastic bag and slide one of the pieces into it. Pound it into a side plate-sized schnitzel with a rolling pin and repeat with the remaining pieces.

STEP 2

Put the wine, paprika, a little salt and pepper and the juice of ½ lemon in a bowl and add the pork. Marinate for 20-30 minutes, while bringing the barbecue to the point where the coals are lit but there are no flames.

STEP 3

To make the chips, fill a bowl with cold water and cut the potatoes into 3cm thick chips. Soak them in the water for 5 minutes and then change the water. Let it act for 5 more minutes. Drain and then dry with a towel or kitchen paper.

STEP 4

Heat the oil in a deep fryer or heavy-based deep frying pan with a lid to 130°C and dip the chips into the oil (in batches). Blanch for 8-10 minutes. Remove from the oil and drain well. Place on a tray to cool. Reheat the oil to 180°C (make sure it's hot or the chips will be soggy) and lower the basket of chips into the oil (again, do this in batches). Let them cook for 2 minutes and then shake them a little. Cook for about a minute more until well colored and crisp to the touch. Drain well for a few minutes, pour into a bowl and sprinkle with sea salt.

STEP 5

The pork will cook quickly, so do it in 2 batches. Remove the pieces from the marinade, rub them with oil and place them on the barbecue (you can also use a grill). Cook for 1 minute per side; They may become inflamed when doing so. It should really be enough time as they will continue to cook. Take them off the barbecue and pile them on a plate. Repeat with remaining batch.

STEP 6

Serve by stacking a plate with chips, dropping the pork on top of each pile and pouring the juice from the plate so the chips absorb the flavors. Top with a tablespoon of mayonnaise and a lemon wedge.

foods：
2 pig
200ml white wine
1/2 teaspoon paprika
2 lemons
1/2 lemon juice
A pinch of olive oil
To serve mayonnaise
1 kilo of potatoes
For frying Vegetable Oil