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Best Portuguese barbecued pork (Febras assadas) in Chicago

Portuguese barbecued pork (Febras assadas)

What the real thing tastes like

Real ingredients (via TheMealDB): 2 Pork, 200ml White Wine, 1/2 tsp Paprika, 2 Lemon, 1/2 Lemon Juice, Dash Olive Oil, To serve Mayonnaise, 1 kg Potatoes, For frying Vegetable Oil

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STEP 1 Cut the tenderloins into 5 equal-size pieces leaving the tail ends a little longer. Take a clear plastic bag and slip one of the pieces in. Bash it into an escalope the size of a side-plate with a rolling pin and repeat with the remaining pieces. STEP 2 Put the wine, paprika, some salt and pepper and the juice of ½ a lemon in a bowl and add the pork. Leave to marinate for 20-30 minutes, while you get your barbecue to the stage where the coals are glowing but there are no flames. STEP 3 To make the chips, fill a basin with cool water and cut the potatoes into 3cm-thick chips. Soak them in the water for 5 minutes and then change the water. Leave for 5 more minutes. Drain and then pat dry on a towel or with kitchen paper. STEP 4 Heat the oil in a deep fryer or a deep heavy-based pan with a lid to 130C and lower 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 180C (make

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