Lunch · 60 min · brazilian

Virado a Paulista (Sao Paulo Plate)

Weeknight-friendly Brazilian cooking: Virado a Paulista (Sao Paulo Plate) comes together in 60 minutes with pork chops, black beans, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 4 Pork chops
• 2 cups Black beans
• 1 cup Cassava flour
• 4 Eggs
• 2 Bananas
• 1 bunch Collard greens
• 4 cloves Garlic
• 1 Onion
• 0.25 cup Olive oil
• 2 cups Rice
• 2 tsp Salt

Steps

1. Season the pork chops with salt and garlic and sear until deeply browned and cooked through. Rest them while you build the plate.
2. Mash half the cooked beans into a puree and stir back into the pot with a spoon of pork drippings — the classic virado, turned and enriched.
3. Toast the cassava flour in a dry pan until golden and nutty, then toss with a little olive oil and salt into a simple farofa.
4. Fry the eggs sunny-side up, fry the banana halves until caramelized, and wilt the collards with garlic.
5. Cook the rice fluffy and white — it is the canvas everything else sits on.
6. Assemble the full spread: rice, virado beans, farofa, pork chop, fried egg, banana, and collards. Monday in São Paulo tastes like this, and regulars would riot if it changed.

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