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)
half cup chopped bacon (50 g)
1 clove garlic, chopped (5 g)
half 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)
half teaspoon salt (2.5 g)
1 tablespoon chopped parsley (5 g)

Pork chops can be found at any supermarket butcher counter or local butcher shop. Olive oil, salt, lemon, bacon, garlic, onion, and parsley are standard supermarket items. Pinto beans are widely available in the dried or canned goods aisle of most supermarkets. Cassava flour (farinha de mandioca) can be found in the international or ethnic foods aisle of larger supermarkets, or more reliably in Latin American or Brazilian specialty stores. If pinto beans are unavailable, black beans or kidney beans can be used as a substitute, adjusting cooking time as needed.

Virado à Paulista is one of the most emblematic dishes of Brazilian cuisine, with origins dating back to the drovers' era 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 steeped in 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 to prepare each component with practical tips to ensure a delicious outcome.