AI-generated image
Virado à paulista
Beans, pork chop and sausage plate
Virado à paulista: beans thickened with cassava flour, pork chop, sausage, fried egg, collards and fried banana
BrazilianMonday in São Paulo means virado à paulista: the city's lunch counters and botequins have served it as the prato do dia at the start of the week for generations. The plate goes back to the bandeirantes' travel food, and today it is a feast of pork: beans cooked down and thickened with cassava flour into a soft tutu, a pork chop, a grilled pork sausage, a crackling of torresmo if you like, a fried egg, garlicky collard greens, rice and fried banana. It is hearty, salty and sweet in turns. A common mistake is serving the pork chop well past done and dry; a whole pork chop is safe at 63 °C with a 3-minute rest, and juicy at that point. Some restaurants bread the banana; frying it plain keeps the plate gluten free. Chef's tip: cook the beans with a little bacon and let them sit for a few minutes after adding the farinha; it keeps thickening as it stands.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the virado
- 2 ⅞ oz smoked bacondiced
- 1 onionfinely chopped
- 5 cloves garliccrushed
- 1 ⅓ lb cooked carioca or pinto beanswith 300 ml of their liquid
- 3 ½ oz farinha de mandiocafine cassava flour
- 1 ½ tsp salt
For the plate
- 4 pork chopsabout 200 g each, bone in
- ½ tsp ground black pepper
- 4 tbsp vegetable oil
- 6 collard greens (couve)large leaves, rolled and shredded very finely
- 2 bananasfirm-ripe, halved lengthways
- 4 eggs
- 1 ⅓ lb cooked white ricehot
Shop this recipe on Amazon
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/10 doneStep 1: Fry 2 ⅞ oz smoked bacon in a saucepan over a medium heat for 5 minutes until the fat runs. Add 1 onion and 2 ½ cloves garlic and cook for 5 minutes until soft.
10 minStep 2: Add 1 ⅓ lb cooked carioca or pinto beans and their liquid, mash about half of them roughly with a potato masher and bring to a simmer.
5 minStep 3: Sprinkle in 3 ½ oz farinha de mandioca a little at a time, stirring, and cook on a low heat for 3 minutes until thick and creamy. Season with ¾ tsp salt, cover and keep warm.
3 minStep 4: Season 4 pork chops with the rest of ⅜ tsp salt and ½ tsp ground black pepper. Heat 1 tbsp vegetable oil in a large frying pan over a medium-high heat.
Step 5: Fry 4 fresh pork sausages (linguiça) for 12–15 minutes, turning, until browned all over and 160°F in the centre with no pink. Keep warm.
15 minStep 6: Fry the chops in the same pan for 4–5 minutes a side until browned and 145°F at the thickest part, then rest for 3 minutes.
10 minStep 7: Heat 1 tbsp vegetable oil in another pan over a high heat, fry the rest of 2 ½ cloves garlic for 30 seconds, add 6 collard greens (couve) and the rest of ⅜ tsp salt and toss for 1–2 minutes until bright green and just wilted.
2 minStep 8: Fry 2 bananas in 1 tbsp vegetable oil for 2 minutes a side until golden.
4 minStep 9: Fry 4 eggs in the remaining 1 tbsp vegetable oil for 3–4 minutes until the whites are set.
4 minStep 10: Serve each plate with a mound of the virado, 1 ⅓ lb cooked white rice, a chop, a sausage, collards, banana and an egg on top.
Nutrition per serving
- Calories
- 1050 kcal
- Protein
- 62 g
- Carbs
- 82 g
- Fat
- 50 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does virado à paulista take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
PingadoHot milk with coffee
Order 'um pingado' at the balcão of any São Paulo padaria at 7 in the morning and the attendant pours hot milk into a ridged glass tumbler (the copo americano) and 'drips' in a splash of strong coffee, hence the name. It is milkier and gentler than a média (half coffee, half milk), creamy and lightly sweet, usually drunk standing up with a pão na chapa, a toasted buttered roll. At home you need strong filter coffee and milk heated until steaming. Scalding the milk is the frequent mistake, as boiled milk tastes flat and forms a skin. Chef's tip: froth the hot milk for a few seconds with a whisk or by pouring it back and forth between two jugs before adding the coffee, as padaria machines do.
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German