Entree: Brazil – Sao Paulo – Virado à Paulista (São Paulo–style plate of rice, refried beans and pork served with collard greens, farofa and fried banana)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (400 g) long-grain white rice
3 1/2 cups (830 ml) water, for cooking the rice
3 cups (540 g) cooked pinto beans, drained; reserve the cooking liquid (selected example from the listed options) (estimated edible portion: 1 lb 3 oz (540 g))
4 bone-in pork chops, approx. 6 oz (170 g) each (1 lb 8 oz (680 g) gross total)
2 linguiça sausages, approx. 8 oz (225 g) total (pork linguiça; pork sausage used as a practical estimate proxy)
4 oz (115 g) bacon, diced
1 medium onion, finely chopped
4 cloves garlic, minced
1 bay leaf
1 tbsp (15 ml) vegetable oil
1 tbsp (15 g) lard (selected option) or additional oil
1/2 cup (60 g) manioc (cassava) flour (farinha de mandioca)
1 large bunch collard greens, trimmed and thinly sliced, about 8 oz (225 g)
2 ripe plantains (banana-da-terra; selected from the listed options), sliced lengthwise
1/2 cup (120 ml) neutral oil, for frying the plantains
1/4 cup (60 ml) orange juice or water (optional, for the collards; water selected)
Salt, to taste
Freshly ground black pepper, to taste
1 lemon, cut into wedges, for serving (selected from the listed options)

Show original ingredient measurements

2 cups (400 g) long-grain white rice
3 1/2 cups (830 ml) water, for cooking the rice
3 cups (540 g) cooked pinto beans, drained; reserve the cooking liquid (selected example from the listed options) (estimated edible portion: 540 g)
4 bone-in pork chops, approx. 6 oz (170 g) each (680 g gross total)
2 linguiça sausages, approx. 8 oz (225 g) total (pork linguiça; pork sausage used as a practical estimate proxy)
4 oz (115 g) bacon, diced
1 medium onion, finely chopped
4 cloves garlic, minced
1 bay leaf
1 tbsp (15 ml) vegetable oil
1 tbsp (15 g) lard (selected option) or additional oil
1/2 cup (60 g) manioc (cassava) flour (farinha de mandioca)
1 large bunch collard greens, trimmed and thinly sliced, about 8 oz (225 g)
2 ripe plantains (banana-da-terra; selected from the listed options), sliced lengthwise
1/2 cup (120 ml) neutral oil, for frying the plantains
1/4 cup (60 ml) orange juice or water (optional, for the collards; water selected)
Salt, to taste
Freshly ground black pepper, to taste
1 lemon, cut into wedges, for serving (selected from the listed options)

Instructions

1. Rinse the rice until the water runs clear. Put it in a pot with 3 1/2 cups (830 ml) water and a pinch of salt. Bring to a boil, cover, and simmer for 15–18 minutes, until the water is absorbed. Fluff the rice and keep warm.
2. Make the tutu: Heat some of the vegetable oil in a saucepan. Sauté half the chopped onion and 1 minced garlic clove until translucent. Add the cooked beans and 1/2 cup (120 ml) reserved bean cooking liquid. Simmer for 5 minutes, then coarsely mash the beans, adding more reserved liquid if needed. Stir in 2 tbsp (30 g) manioc flour to thicken slightly. Season with salt and pepper, and keep warm.
3. Season the pork chops with salt and pepper. In a large skillet over medium heat, cook the diced bacon until crisp. Remove the bacon and set it aside, leaving the rendered fat in the skillet. Add the lard if needed, then sear the chops for 4–5 minutes per side, until browned and cooked through. Remove and keep warm.
4. Cook the linguiça in the same skillet over medium heat, turning occasionally, until browned and cooked through. Slice into thick rounds and keep warm.
5. Make the farofa: In a small skillet, heat some of the vegetable oil or reserved bacon fat. Add the remaining chopped onion and 1 minced garlic clove; sauté until golden. Stir in the remaining 1/4 cup (30 g) manioc flour and toast, stirring constantly, for about 3–4 minutes, until lightly golden and fragrant. Mix in the crisp bacon, season with salt, and take off the heat.
6. Sauté the collard greens: Heat oil in a wide skillet, add the remaining minced garlic and a pinch of salt, then add the sliced collards. Sauté over high heat for 3–4 minutes, until bright green and tender. If needed, add a splash of the optional 1/4 cup (60 ml) water to help steam the greens. Adjust the salt and transfer to a serving bowl.
7. Fry the plantains: Heat the 1/2 cup (120 ml) neutral oil in a frying pan over medium-high heat. Fry the plantain slices for about 2 minutes per side, until golden and caramelized. Drain on paper towels and sprinkle lightly with salt.
8. Serve each plate with rice, tutu, a pork chop, sliced linguiça, collard greens, farofa, and fried plantain. Serve the lemon wedges alongside for squeezing over the greens and rice.