Portuguese barbecued pork (Febras assadas)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Cut 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.
2. 2Bash it into an escalope the size of a side-plate with a rolling pin and repeat with the remaining pieces.
3. 3Put the wine, paprika, some salt and pepper and the juice of ½ a lemon in a bowl and add the pork.
4. 4Leave to marinate for 20-30 minutes, while you get your barbecue to the stage where the coals are glowing but there are no flames.
5. 5To 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.
6. 6Tip into a colander and drain and then pat dry on a towel or with kitchen paper.
7. 7Heat the panWarm the oil in a deep fryer or a deep heavy-based pan with a lid to 130°C / 275°F and lower the chips into the oil (in batches). Blanch for 8-10 minutes. Remove from the oil and drain well.
8. 8Put the on a tray to cool. Reheat the oil to 180°C / 350°F (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).
9. 9Leave to cook for 2 minutes and then give them a little shake. Cook for another minute or so until they are well coloured and crisp to the touch.
10. 10Tip into a colander and drain well for a few minutes, tip into a bowl and scatter with sea salt.
11. 11The pork will cook 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).
12. 12Leave to cook 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.
13. 13Repeat with the remaining batch.
14. 14ServeServe by piling a plate with chips, drop the pork 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 lemon.