Portuguese barbecued pork (Febras assadas)

Couper 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.

Put the wine, paprika, some Sel and Poivre and the juice of ½ a Citron in a bowl and Ajouter the Porc

Leave to Mariner for 20-30 minutes, while you get your barbecue to the stage where the coals are glowing but there are no flames.

To make the chips, fill a basin with cool water and Couper the potatoes into 3cm-thick chips

Soak them in the water for 5 minutes and then change the water

Leave for 5 more minutes

Égoutter and then pat dry on a towel or with kitchen paper.

Chauffer 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

Retirer from the oil and Égoutter well

Place on a tray to cool

Reheat the oil to 180C (make sure it’s hot or your chips will be soggy) and lower the basket of chips into the oil (again, do this in batches)

Leave to Cuire for 2 minutes and then give them a little shake

Cuire for another minute or so until they are well coloured and crisp to the touch

Égoutter well for a few minutes, tip into a bowl and sprinkle with sea Sel.

The Porc will Cuire quickly so do it in 2 batches

Take the pieces out of the marinade, rub them with oil, and drop them onto the barbecue (you could also use a chargrill)

Cuire for 1 minute on each side – they may flare up as you do so

This should really be enough time as they will keep on cooking

Take them off the barbecue and pile onto a plate

Repeat with the remaining batch.

Servir by piling a plate with chips, drop the Porc on top of each pile and pouring the juices from the plate over so the chips take up the flavours

Top with a spoon of mayonnaise and a wedge of Citron.