Portuguese · Pork
Portuguese barbecued pork (Febras assadas)
Thin pork escalopes marinated in wine and paprika, then quickly grilled and served over crispy homemade chips with mayonnaise and lemon. This Portuguese barbecue classic combines tender meat with perfectly cooked potatoes for an authentic taste experience.
The Method
Instructions
Alright, let's get started by preparing the pork tenderloins. First, cut the tenderloins into 5 pieces that are roughly the same size. When you do this, leave the tail ends a bit longer than the rest; this helps them cook evenly and nicely on the barbecue. Now, take a clear plastic bag and pop one piece inside. Using a rolling pin, gently bash it until it flattens out into an escalope about the size of a side plate. Don't rush it, just give it a few good taps so it gets nice and even. Repeat this process with all the remaining pieces , it's a bit of a workout but totally worth it!
Next up, let's make the marinade. Grab a bowl and pour in the white wine, then add the paprika along with a good pinch of salt and freshly ground pepper. Squeeze in the juice of half a lemon , you want that bright, zesty kick to really shine through. Give everything a gentle stir to mix it all up. Now, add your flattened pork pieces into the bowl, making sure each piece gets coated nicely in the marinade. Cover it and let it sit for about 20 to 30 minutes. This is the perfect time to start prepping your barbecue , you want the coals glowing red but without any flames licking up, so keep an eye on them and get that perfect heat ready.
While the pork is soaking up all those lovely flavors, we can turn our attention to the chips. Fill a large basin or bowl with cool water, then cut your potatoes into chunky 3 centimeter thick chips. Once cut, pop them into the water and let them soak for 5 minutes. This helps to wash away some of the starch, making them crispier later on. After 5 minutes, change out the water for fresh cool water and soak them for another 5 minutes. When they're done soaking, drain the water away and take a clean kitchen towel or some kitchen paper to pat the chips dry , getting rid of excess moisture is key to crispy fries!
Now, heat your oil in a deep fryer or a deep, heavy based pan with a lid until it reaches about 130 degrees Celsius . Carefully lower the chips in batches into the oil to blanch them; this means they'll cook gently without browning yet. Let them cook for 8 to 10 minutes , you'll notice they'll soften but stay pale. When they're ready, fish them out and let them drain well. Spread them out on a tray to cool down a bit. Meanwhile, crank the oil temperature up to 180 degrees Celsius . This higher heat is crucial because it will crisp up the chips perfectly instead of leaving them soggy. Once hot, lower the chips back into the oil in batches again. Let them fry for about 2 minutes, then give the basket a little shake to turn them over and make sure they brown evenly. Cook for another minute or so until they're golden and crispy to the touch. Drain them well on some kitchen paper, then toss them into a bowl and sprinkle with sea salt for that irresistible seasoning.
Time to cook the pork! These pieces cook really fast, so it's best to do them in two batches to avoid overcrowding the grill and steaming the meat. Take your pork out of the marinade and give each piece a quick rub with a little olive oil , this helps prevent sticking and gives a nice char. Place the pork pieces straight onto the hot barbecue or a chargrill if you're using one. Let them cook for about 1 minute on each side. Be ready for some flare ups as the marinade sugars hit the flames, but don't worry, it adds to the flavour! The pork will only need this short time because it will continue cooking a bit even after you remove it from the heat. Once done, pile them onto a plate and then repeat with the next batch.
To serve, grab a plate and pile on a generous handful of those crispy chips. Lay the barbecued pork pieces on top, then pour any delicious juices left on the plate over everything , this really helps the chips soak up all those wonderful flavours. Finally, top each serving with a spoonful of creamy mayonnaise and add a wedge of lemon on the side. Give the lemon a good squeeze right before eating , the tartness pairs beautifully with the smoky pork and crispy chips. Enjoy this tasty Portuguese feast with friends or family!
Next up, let's make the marinade. Grab a bowl and pour in the white wine, then add the paprika along with a good pinch of salt and freshly ground pepper. Squeeze in the juice of half a lemon , you want that bright, zesty kick to really shine through. Give everything a gentle stir to mix it all up. Now, add your flattened pork pieces into the bowl, making sure each piece gets coated nicely in the marinade. Cover it and let it sit for about 20 to 30 minutes. This is the perfect time to start prepping your barbecue , you want the coals glowing red but without any flames licking up, so keep an eye on them and get that perfect heat ready.
While the pork is soaking up all those lovely flavors, we can turn our attention to the chips. Fill a large basin or bowl with cool water, then cut your potatoes into chunky 3 centimeter thick chips. Once cut, pop them into the water and let them soak for 5 minutes. This helps to wash away some of the starch, making them crispier later on. After 5 minutes, change out the water for fresh cool water and soak them for another 5 minutes. When they're done soaking, drain the water away and take a clean kitchen towel or some kitchen paper to pat the chips dry , getting rid of excess moisture is key to crispy fries!
Now, heat your oil in a deep fryer or a deep, heavy based pan with a lid until it reaches about 130 degrees Celsius . Carefully lower the chips in batches into the oil to blanch them; this means they'll cook gently without browning yet. Let them cook for 8 to 10 minutes , you'll notice they'll soften but stay pale. When they're ready, fish them out and let them drain well. Spread them out on a tray to cool down a bit. Meanwhile, crank the oil temperature up to 180 degrees Celsius . This higher heat is crucial because it will crisp up the chips perfectly instead of leaving them soggy. Once hot, lower the chips back into the oil in batches again. Let them fry for about 2 minutes, then give the basket a little shake to turn them over and make sure they brown evenly. Cook for another minute or so until they're golden and crispy to the touch. Drain them well on some kitchen paper, then toss them into a bowl and sprinkle with sea salt for that irresistible seasoning.
Time to cook the pork! These pieces cook really fast, so it's best to do them in two batches to avoid overcrowding the grill and steaming the meat. Take your pork out of the marinade and give each piece a quick rub with a little olive oil , this helps prevent sticking and gives a nice char. Place the pork pieces straight onto the hot barbecue or a chargrill if you're using one. Let them cook for about 1 minute on each side. Be ready for some flare ups as the marinade sugars hit the flames, but don't worry, it adds to the flavour! The pork will only need this short time because it will continue cooking a bit even after you remove it from the heat. Once done, pile them onto a plate and then repeat with the next batch.
To serve, grab a plate and pile on a generous handful of those crispy chips. Lay the barbecued pork pieces on top, then pour any delicious juices left on the plate over everything , this really helps the chips soak up all those wonderful flavours. Finally, top each serving with a spoonful of creamy mayonnaise and add a wedge of lemon on the side. Give the lemon a good squeeze right before eating , the tartness pairs beautifully with the smoky pork and crispy chips. Enjoy this tasty Portuguese feast with friends or family!
Pairs Well With
