📝 About This Recipe
Born from the 17th-century expeditions of the Bandeirantes, Virado à Paulista is more than a meal—it's a legendary Brazilian heritage platter. This hearty feast balances the creamy texture of bean purée thickened with manioc flour against the crunch of golden pork chops and crispy kale. It is a symphony of rustic flavors that represents the soul of São Paulo’s culinary identity.
🥗 Ingredients
The Tutu de Feijão (Bean Base)
- 3 cups Cooked Carioca or Brown beans (with their cooking liquid)
- 1/2 cup Toasted Manioc (Cassava) flour (added gradually)
- 1/2 cup Bacon (finely diced)
- 3 cloves Garlic (minced)
- 1 small Onion (finely chopped)
The Meats
- 4 pieces Pork Chops (bone-in preferred)
- 2 links Linguiça Calabresa (sliced into rounds)
- 1 tablespoon Lemon juice (for marinating pork)
The Essential Sides
- 1 large bunch Collard Greens (Couve) (sliced into very thin ribbons)
- 4 large Eggs (to be fried sunny-side up)
- 2 pieces Bananas (peeled and halved lengthwise)
- 2 cups White Rice (cooked and warm)
- 1 cup Pork Cracklings (Torresmo) (ready to eat or freshly fried)
👨🍳 Instructions
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1
Season the pork chops with salt, pepper, minced garlic, and lemon juice. Let them marinate for at least 20 minutes to absorb the flavors.
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2
In a large skillet over medium heat, fry the bacon bits until the fat renders and they become crispy. Remove the bacon and set aside, keeping the fat in the pan.
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3
In the same skillet, sear the pork chops until golden brown and cooked through (about 5-6 minutes per side). Remove and keep warm.
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4
Sauté the sliced linguiça calabresa in the remaining fat until browned and slightly crispy. Set aside with the pork chops.
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5
For the 'Tutu' (beans): Blend half of the beans with their liquid in a blender until smooth. In a heavy-bottomed pot, sauté onions and garlic until translucent.
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6
Add the blended beans and the whole beans to the pot. Bring to a simmer. Slowly rain in the manioc flour while stirring constantly to avoid lumps until it reaches a creamy, thick consistency.
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7
Stir the crispy bacon bits back into the beans and season with salt and pepper to taste. Keep on very low heat.
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8
In a clean pan with a touch of butter or oil, fry the banana halves until caramelized and soft. Remove carefully.
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9
In the same pan, flash-sauté the thin ribbons of collard greens with a bit of garlic and salt for just 2 minutes until bright green and wilted.
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10
Finally, fry the eggs in a little oil, keeping the yolks soft and runny for that classic finish.
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11
Assemble the platter: Place a generous mound of white rice, a scoop of the Tutu beans, a pork chop, linguiça, a fried egg, a piece of banana, and a portion of collard greens.
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12
Garnish with the crunchy pork cracklings (torresmo) and serve immediately while everything is piping hot.
💡 Chef's Tips
For the best Tutu texture, add the manioc flour very slowly; you want it moist, not a dry block. If the beans get too thick, add a splash of warm water or broth to loosen them up. Slice the collard greens as thin as hair (chiffonade) to ensure they cook quickly and stay tender. Authentic Virado uses 'Carioca' beans, but pinto beans are an excellent substitute if you can't find them. Make sure the pork chops are patted dry before searing to get that perfect golden crust.
🍽️ Serving Suggestions
Serve with a side of 'Molho de Pimenta' (Brazilian hot sauce) for an extra kick. A cold glass of Garapa (sugarcane juice) or a classic Lime Caipirinha cuts through the richness beautifully. Follow the meal with a simple dessert of 'Doce de Leite' or a slice of guava paste with cheese (Romeu e Julieta). Traditionally served on Mondays in São Paulo, but it makes for a spectacular Sunday family feast.