Instructions
STEP 1: Prepare the pork. Cut the pork tenderloins into 5 pieces of equal size. Leave the tail ends slightly longer. Place one piece of pork inside a clear plastic bag. Use a rolling pin to flatten this piece until it is a thin cutlet, about the size of a side plate. Repeat this process for all remaining pork pieces. STEP 2: Marinate the pork. In a bowl, combine 200ml white wine, 0.5 teaspoon paprika, salt, pepper, and the juice of 0.5 lemon. Add the flattened pork pieces to this marinade. Let the pork marinate for 20 to 30 minutes. STEP 3: Prepare the barbecue. While the pork marinates, prepare your barbecue grill. The coals should be glowing red and hot, but there should be no active flames. STEP 4: Prepare the chips (first soak). Fill a large basin or bowl with cool water. Cut the potatoes into thick chip shapes, approximately 3 cm thick. Place the cut potatoes into the cool water and soak for 5 minutes. Drain the water and refill the basin with fresh cool water. Soak the potatoes for another 5 minutes. Drain the potatoes completely. Pat the potato chips thoroughly dry using a kitchen towel or paper towels. This step is important for crispy chips. STEP 5: Fry the chips (first fry - blanching). Heat vegetable oil in a deep fryer or a deep, heavy-based pan with a lid. Heat the oil to 130 degrees Celsius (265 degrees Fahrenheit). Use a kitchen thermometer to verify the temperature. Carefully lower a batch of the dried potato chips into the hot oil. Do not overcrowd the fryer. Blanch, or partially cook, the chips for 8 to 10 minutes. Remove the blanched chips from the oil and drain them well. Place these blanched chips on a tray to cool down completely. STEP 6: Fry the chips (second fry - crisping). Increase the oil temperature to 180 degrees Celsius (350 degrees Fahrenheit). Ensure the oil is very hot. Carefully lower a batch of the cooled, blanched chips into the hot oil. Cook for 2 minutes. Gently shake the basket or chips in the pan. Continue cooking for another 1 to 2 minutes, or until the chips are golden brown, well colored, and feel crisp. Remove the crispy chips from the oil. Drain them well for a few minutes. Transfer the hot chips to a bowl and sprinkle with sea salt to taste. Repeat with any remaining batches of chips. STEP 7: Grill the pork. Take the pork pieces out of the marinade and discard the remaining marinade. Rub each pork piece with a dash of olive oil. Place the pork onto the hot barbecue grill or a chargrill pan. Cook the pork in two batches, as it cooks quickly. Grill each side of the pork for 1 minute. The pork may cause flames to flare up; this is normal. Remove the cooked pork from the barbecue. Pile the cooked pork onto a clean plate. STEP 8: Serve. Arrange a serving of crispy chips on a plate. Place the grilled pork cutlets on top of the chips. Pour any accumulated juices from the plate with the cooked pork over the chips to add flavor. Add a spoonful of mayonnaise next to the pork. Serve with a wedge of fresh lemon.