Portuguese barbecued pork (Febras assadas)

Story behind the dish

Imagine the lively streets of Portugal, where the aroma of smoky, flavorful pork wafts through bustling markets and cheerful gatherings. These Febras Assadas, or Portuguese barbecued pork, are a beloved staple that brings family and friends together around the grill, celebrating simple ingredients turned extraordinary through a touch of tradition and love.

The secret lies in marinating tender pork slices in a vibrant mixture of white wine, lemon, and paprika—then quickly grilling to perfection. Paired with crispy homemade chips and a dash of mayonnaise, this dish transports you straight to the sunny patios of Portugal. It’s rustic, joyful, and perfect for sharing.

Ingredients

• 2 pork tenderloins
• ¾ cup (200 ml) white wine
• ½ teaspoon paprika
• 2 lemons, juiced (½ lemon)
• Dash of olive oil
• For serving: mayonnaise
• 2 pounds (1 kg) potatoes
• Vegetable oil for frying
• Salt and freshly ground black pepper (to taste)

Step-by-step

1. Slice the pork tenderloins into 5 equal-sized pieces, leaving the tails a bit longer. Place each piece in a clear plastic bag, and using a rolling pin, bash each into an escalope roughly the size of a side plate. Repeat with all pieces.
2. In a bowl, combine the white wine, paprika, a pinch of salt and pepper, and the lemon juice. Add the pork slices and marinate for 20-30 minutes. Meanwhile, prepare your barbecue so the coals are glowing, but no flames are visible.
3. While waiting, cut the potatoes into 3-inch-long chips. Soak in cool water for 5 minutes, change the water, and soak again for another 5 minutes. Drain thoroughly and pat dry with a towel.
4. Heat vegetable oil in a deep fryer or a heavy-based pan with a lid to 270°F (130°C). Fry the chips in batches for 8-10 minutes until lightly cooked but not browned. Remove and drain. Once cooled, reheat the oil to 350°F (180°C), and fry the chips again in batches until golden and crispy, about 1-2 minutes. Drain well, sprinkle with sea salt, and set aside.
5. Remove the pork from the marinade, rub lightly with oil, and place on the barbecue. Grill for about 1 minute on each side, keeping an eye out for flare-ups. They’ll continue cooking a little once off the grill. Repeat with remaining pieces.
6. To serve, pile the crispy chips on a plate, top with the grilled pork, and pour the drippings over to flavor the chips. Add a dollop of mayonnaise and a wedge of lemon on the side for extra zing.

Chef’s tips & serving ideas

• For extra flavor, brush the pork with garlic butter during the last minute of grilling.
• Serve with a simple green salad or pickled vegetables to balance the rich, smoky flavors.

Closing thoughts

There’s a warmth to this Portuguese barbecue that captures more than just taste—it’s about the conviviality, the fresh ingredients, and the quick, satisfying cook. Whether you’re hosting a backyard feast or craving a hearty meal, Febras Assadas promises a burst of sunshine in every bite. Gather your loved ones, fire up the grill, and enjoy this flavorful journey to Portugal from your own backyard.