Brazilian recipe
Traditional Virado à Paulista: Step-by-Step Recipe
Discover how to make authentic Virado à Paulista, a classic Brazilian comfort meal featuring succulent pork chops and a hearty, flavourful bean mash.
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Ingredients
500 g pork chops
2 tbsp olive oil (30 ml)
1 tsp salt (5 g)
1 tsp lemon zest
1 tbsp lemon juice (15 ml)
1/2 cup chopped bacon (50 g)
1 clove garlic, minced (5 g)
1/2 medium onion, finely chopped (75 g)
1 cup cassava flour (150 g)
2 cups cooked pinto beans, drained (400 g)
2 cups bean cooking liquid (400 ml)
1/2 tsp salt (2.5 g)
1 tbsp fresh parsley, chopped (5 g)
2 tbsp olive oil (30 ml)
1 tsp salt (5 g)
1 tsp lemon zest
1 tbsp lemon juice (15 ml)
1/2 cup chopped bacon (50 g)
1 clove garlic, minced (5 g)
1/2 medium onion, finely chopped (75 g)
1 cup cassava flour (150 g)
2 cups cooked pinto beans, drained (400 g)
2 cups bean cooking liquid (400 ml)
1/2 tsp salt (2.5 g)
1 tbsp fresh parsley, chopped (5 g)
Where to find ingredients
Pork chops are widely available at any local butcher counter (the 'butcher') or supermarket meat aisle. Cassava flour ('farinha de mandioca') can be found in the international or world food aisles of large supermarkets or in specialist Asian or Afro-Caribbean shops, which are your best bet for authentic Brazilian staples. For the beans, use canned pinto beans if you don't have cooked ones handy, though dried beans soaked and cooked from scratch are always preferred for texture. Fresh herbs and aromatics are standard in any grocery store.
Preparation method
- Season the pork chops with olive oil, salt, lemon zest, and lemon juice. Cover and let them marinate in the fridge for 30 minutes
- Heat a medium-sized pan over a high heat and fry the bacon for about 3 minutes until it turns crispy and golden
- Toss in the minced garlic and chopped onion, sautéing them for another 2 minutes until fragrant
- Stir in the cassava flour and toast it lightly, making sure to keep it moving so it doesn't catch
- Add the cooked beans and the bean liquid to the pan. Season with salt and give it a gentle mix to combine everything
- Take the pan off the heat and fold in the chopped parsley
- Heat the remaining olive oil in a large frying pan over a high heat
- Fry the seasoned pork chops for 2 minutes on each side until they are nicely browned and cooked through
- Serve the pork chops hot with the bean mash and sprinkle with a little extra lemon zest to finish
Observations
Virado à Paulista is a cornerstone of Brazilian home cooking, with roots reaching back to the drover (tropeiro) expeditions across São Paulo. It is a robust, well-rounded meal, famous for its deep flavours and satisfying textures—the ultimate comfort food for a proper, hearty lunch. The recipe brings together essentials like succulent pork chops, seasoned beans, and savoury toasted flour, resulting in a dish that is as rich in history as it is in taste.
This simplified take focuses on the core elements to help you nail a perfect, authentic result right in your own kitchen, with handy tips for the best textures.
This simplified take focuses on the core elements to help you nail a perfect, authentic result right in your own kitchen, with handy tips for the best textures.
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