Portuguese Fried Pork (Febras Assadas)
Tender pieces of pork marinated in white wine with spices, quickly grilled and served with crispy double-fried potatoes and mayonnaise. An authentic Portuguese dish that is simpler to prepare than it appears.
Ingredients
- 2 pcs Pork (tenderloin)
- 200 ml White wine
- 0.5 tsp Paprika
- 2 pcs Lemon
- 0.5 pcs Lemon juice
- Olive oil
- Mayonnaise
- 1 kg Potatoes
- Vegetable oil
- to taste Salt
- to taste Black pepper
Instructions
- Cut the tenderloin into 5 equal pieces, leaving the tail slightly longer. Place each piece in a plastic bag and pound with a rolling pin to a thickness of about 5 mm, as for a schnitzel. Repeat with all pieces.
- In a bowl, mix white wine, paprika, salt, pepper, and the juice of half a lemon. Place the pork in the marinade and let it marinate for 20–30 minutes while you prepare the grill to a state where the coals glow but there is no open flame.
- For the potatoes: fill a bowl with cold water and cut the potatoes into 3 cm thick slices. Soak in water for 5 minutes, then change the water and leave for another 5 minutes. Drain the water and pat the potatoes dry with paper towels.
- Heat the oil in a deep pan or deep fryer to 130°C. Carefully immerse the potatoes in batches and blanch for 8–10 minutes. Remove and drain the oil well. Place on a baking sheet to cool.
- Reheat the oil to 180°C (make sure it is hot, otherwise the potatoes will be wet). Immerse the potatoes in batches again and cook for 2–3 minutes, stirring, until golden and crispy. Drain the oil and season with sea salt.
- Remove the pork from the marinade, brush with olive oil, and place on a preheated grill (or grill pan). Cook for 1 minute on each side — they may flare up, which is normal. Remove from the pan and place on a plate. Repeat with the second batch.
- Serve by placing the potatoes on a plate, topping with pork and drizzling with the juices from the plate. Garnish with a spoonful of mayonnaise and lemon wedges.