Brazilian recipe
Traditional Brazilian pork and bean stew (Virado à Paulista)
Master the art of this classic Brazilian comfort food: tender pork cutlets served with a hearty, savoury bean and cassava flour mash.
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Ingredients
500g pork cutlets
2 tablespoons olive oil (30ml)
1 teaspoon salt (5g)
1 teaspoon lemon zest
1 tablespoon lemon juice (15ml)
½ cup diced bacon (50g)
1 clove garlic, minced (5g)
½ medium brown onion, finely diced (75g)
1 cup cassava flour (150g)
2 cups cooked carioca beans (or pinto beans), drained (400g)
2 cups bean cooking liquid (400ml)
½ teaspoon salt (2.5g)
1 tablespoon chopped flat-leaf parsley (5g)
2 tablespoons olive oil (30ml)
1 teaspoon salt (5g)
1 teaspoon lemon zest
1 tablespoon lemon juice (15ml)
½ cup diced bacon (50g)
1 clove garlic, minced (5g)
½ medium brown onion, finely diced (75g)
1 cup cassava flour (150g)
2 cups cooked carioca beans (or pinto beans), drained (400g)
2 cups bean cooking liquid (400ml)
½ teaspoon salt (2.5g)
1 tablespoon chopped flat-leaf parsley (5g)
Where to find ingredients
Pork cutlets can be found at any local butcher or supermarket meat aisle. For the carioca beans, look for 'borlotti' or 'pinto beans' in the canned section of your local Coles or Woolies, as they are the closest substitutes. Cassava flour (often labelled as 'manioc flour' or 'farinha de mandioca') is typically available in the international aisle or at specialty South American grocers in major cities. Flat-leaf parsley and fresh produce are easily sourced from the fresh food section of any supermarket.
Preparation method
- Season the pork cutlets with olive oil, salt, lemon zest, and lemon juice. Cover and pop in the fridge for 30 minutes to marinate
- In a medium-sized heavy-bottomed pot, fry the bacon over high heat for about 3 minutes until crisp and golden
- Add the minced garlic and diced onion to the pot and sauté for another 2 minutes until fragrant and softened
- Stir in the cassava flour and toast it lightly, ensuring you keep it moving so it doesn't catch on the bottom
- Gently incorporate the cooked beans and the bean liquid. Season with salt and fold everything together carefully
- Remove the pot from the heat and stir through the fresh parsley
- Heat the remaining olive oil in a large frying pan over high heat
- Sear the marinated pork cutlets for 2 minutes on each side until they are beautifully browned and cooked through
- Serve the pork cutlets alongside the bean mash and garnish with a little extra fresh lemon zest if you like
Observations
The Virado à Paulista is a quintessential Brazilian dish with roots reaching back to the historic 'tropeiro' cattle drovers of São Paulo. It’s a proper, hearty meal packed with depth and texture, making it an ideal choice for a substantial family lunch. This recipe brings together classic elements like succulent pork chops, beans, and a savoury 'farofa' base, creating a truly comforting plate that’s steeped in culinary heritage.
This streamlined version focuses on the essential components to deliver a flavourful experience in your own kitchen while honouring the original dish. Follow these simple steps for a foolproof, traditional result.
This streamlined version focuses on the essential components to deliver a flavourful experience in your own kitchen while honouring the original dish. Follow these simple steps for a foolproof, traditional result.
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