Dinner

Portuguese Barbecued Pork (Febras Assadas)

Name: Portuguese Barbecued Pork (Febras Assadas)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Portuguese
Ingredients: 2 Pork tenderloins, cut into 5 pieces each and bashed into escalopes; 200ml White wine; 1/2 tsp Paprika; 2 Lemons, cut into wedges for serving; 1/2 lemon Lemon, juiced; Olive oil, Dash; Mayonnaise, To serve; 1 kg Potatoes, cut into 3cm-thick chips; Vegetable oil, For frying; Salt, Some; Black pepper, Some; Cool water, As needed; Sea salt, To taste

Tender pork escalopes marinated in white wine, paprika, and lemon, then quickly barbecued and served with crisp chips, mayonnaise, and lemon.

55 min
770 kcal
Portuguese

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Portuguese Barbecued Pork (Febras Assadas)

Ingredients

For 4 servings

Steps

Step 1:
Cut each tenderloin into 5 equal-sized pieces, leaving the tail-end pieces a little longer.
Step 2:
Put one pork piece in a clear plastic bag and bash it with a rolling pin into an escalope about the size of a side plate. Repeat with the remaining pieces.
Step 3:
Put the white wine, paprika, salt, black pepper, and juice of 1/2 lemon in a bowl.
Step 4:
Add the pork to the marinade and leave for 20–30 minutes while preparing the barbecue, until the coals are glowing with no flames.
20–30 min
Step 5:
Fill a basin with cool water and cut the potatoes into 3cm-thick chips.
Step 6:
Soak the chips for 5 minutes, change the water, and soak for 5 more minutes.
5 min
Step 7:
Drain the chips and pat them dry with a towel or kitchen paper.
Step 8:
Heat the vegetable oil in a deep fryer or deep heavy-based pan with a lid to 130C.
Step 9:
Fry the chips in batches for 8–10 minutes to blanch them, then remove and drain well.
8–10 min
Step 10:
Place the chips on a tray to cool. Reheat the oil to 180C.
Step 11:
Fry the chips again in batches for 2 minutes, shake them, then cook for about 1 more minute until well coloured and crisp.
2 min
Step 12:
Drain the chips for a few minutes, transfer them to a bowl, and sprinkle with sea salt.
Step 13:
Cook the pork in 2 batches. Remove the pork from the marinade and rub the pieces with olive oil.
Step 14:
Place the pork on the barbecue or a chargrill and cook for 1 minute on each side.
1 min
Step 15:
Remove the pork from the barbecue, pile it onto a plate, and repeat with the remaining batch.
Step 16:
Serve the chips piled onto plates with the pork on top. Pour over the juices from the pork plate, then top each serving with a spoonful of mayonnaise and a wedge of lemon.