Portuguese barbecued pork (Febras assadas)

For the chips, fill a basin with cool water. Cut the potatoes into 3cm-thick chips. Soak them in the water for 5 minutes, then change the water and soak for another 5 minutes. Drain them thoroughly and pat completely dry with a clean towel or kitchen paper; this helps them crisp up.

Heat the vegetable oil in a deep fryer or a deep, heavy-based pan with a lid to 130°C. Carefully lower the chips into the oil in batches and blanch them for 8-10 minutes. They won't be colored yet, just softened. Remove them from the oil, drain well, and spread them on a tray to cool completely. Once cooled, reheat the oil to 180°C — ensuring it's hot enough is key to crisp chips. Lower the chips back into the oil, again in batches, and cook for 2 minutes, then give them a gentle shake. Continue cooking for another minute or so until they are deep golden and crisp when you tap them. Drain them well for a few minutes, then transfer to a bowl and sprinkle with sea salt.

Since the pork cooks very quickly, grill it in 2 batches. Remove the pieces from the marinade, rub them lightly with olive oil, and place them directly onto the hot barbecue or chargrill. Cook for just 1 minute on each side; watch for potential flare-ups. This short cooking time is usually enough, as they'll continue to cook slightly off the heat. Transfer the cooked pork to a plate and repeat with the second batch.

To serve, pile a generous portion of chips onto each plate. Arrange the grilled pork on top, then spoon over any accumulated juices from the pork plate so the chips absorb those flavors. Finish with a dollop of mayonnaise and a fresh wedge of lemon.