Traditional Virado à Paulista: Step-by-Step Recipe

500 g pork chops
2 tablespoons olive oil (30 ml)
1 teaspoon salt (5 g)
1 teaspoon lemon zest
1 tablespoon lemon juice (15 ml)
1/2 cup chopped bacon (50 g)
1 clove garlic, minced (5 g)
1/2 medium onion, 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 teaspoon salt (2.5 g)
1 tablespoon chopped parsley (5 g)

Pork chops, olive oil, salt, lemon, bacon, garlic, onion, cassava flour, pinto beans, parsley, and cooking liquid can be found in most supermarkets. Look for cassava flour (farinha de mandioca) in the international foods aisle or the baking section. Pinto beans are available dried or canned in the dried goods or canned goods aisle. For specific Brazilian ingredients or a wider selection, check Latin or Brazilian specialty markets.

Virado à Paulista is one of the most emblematic dishes of Brazilian cuisine, with origins tracing back to the drovers' times in São Paulo. It's a complete meal, rich in flavors and textures, perfect for a hearty and traditional lunch. Its preparation combines classic elements like pork chops, beans, collard greens, and farofa, resulting in a comforting dish full of history.

This simplified recipe focuses on the essential elements for a flavorful and easy-to-make virado at home, maintaining the essence of the original dish. Learn how to prepare each component with practical tips to ensure a delicious outcome.