Virado à Paulista
A quintessential São Paulo mixed plate featuring tutu de feijão (a creamy bean paste), tender pork chop, a perfectly fried egg, sweet fried banana, and sautéed collard greens. A true taste of Paulista tradition.
🧂 Ingredients
- 400 g Cooked beans(Preferably black or pinto beans, cooked until very tender. Reserve some cooking liquid.)
- 1 cup Manioc flour (farinha de mandioca)(Fine or medium grind is best for tutu.)
- 4 Pork chops(Bone-in or boneless, about 1-inch thick.)
- 4 Eggs(For frying.)
- 4 Bananas(Ripe but firm, such as nanica or prata bananas. Slice lengthwise.)
- 1 bunch Collard greens (couve)(Stems removed, leaves thinly sliced.)
- 200 g Linguiça calabresa(Smoked pork sausage, sliced into rounds.)
- 2 cloves Garlic(Minced, for sautéing greens.)
- 1/2 medium Onion(Finely chopped, for tutu.)
- 4 tbsp Olive oil or vegetable oil(For cooking.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the Tutu de Feijão: In a saucepan, heat 1 tbsp of oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the cooked beans (mash them slightly with a fork first if they are whole) and cook for 2-3 minutes. Gradually stir in the manioc flour, about 1/4 cup at a time, mixing constantly until a thick, creamy paste forms. If it's too thick, add a tablespoon or two of the reserved bean cooking liquid or water. Season with salt and pepper to taste. Cook for another 5-10 minutes, stirring frequently, until the flour is cooked through and the tutu has a smooth, porridge-like consistency. Keep warm.
⏱️ 20 minutes - 2
Cook the Meats: While the tutu simmers, heat 1 tbsp of oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Sear the pork chops for about 4-6 minutes per side, until golden brown and cooked through. Remove from skillet and set aside. In the same skillet, add the sliced linguiça and cook until browned and slightly crispy, about 5-7 minutes. Remove and set aside with the pork chops.
⏱️ 15 minutes - 3
Fry Eggs and Bananas: In the same skillet (add a little more oil if needed), fry the eggs to your preference (sunny-side up is traditional). Season with salt and pepper. Remove and set aside. Add the sliced bananas to the skillet and fry for 1-2 minutes per side, until golden brown and slightly caramelized. Remove and set aside.
⏱️ 10 minutes - 4
Sauté the Collard Greens: In a clean skillet or the same one after removing the bananas, heat 1 tbsp of oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the thinly sliced collard greens and sauté quickly, stirring constantly, until they are wilted and bright green, about 2-3 minutes. Season with salt and pepper.
⏱️ 5 minutes - 5
Assemble the Plate: To serve, place a generous portion of tutu de feijão on one side of each plate. Arrange a pork chop and some slices of linguiça next to it. Add a fried egg and two banana halves. Finally, top with a portion of the sautéed collard greens. Serve immediately.
⏱️ 5 minutes
💡 Pro Tips
- ✓Each component of Virado à Paulista is cooked separately to maintain its distinct texture and flavor.
- ✓Use bananas that are ripe for sweetness but still firm enough to hold their shape when fried.
- ✓This dish is traditionally served as a hearty lunch.
- ✓For a richer tutu, you can add a knob of butter or a splash of cream at the end.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add torresmo (crispy pork belly) for an extra layer of crunch.
- Experiment with different types of sausages or even shredded beef instead of pork.