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)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 2 cups (400 g) long-grain white rice
- 3 1/2 cups (830 ml) water for cooking rice
- 3 cups (540 g) cooked carioca or pinto beans, drained (reserve cooking liquid)
- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 2 linguiça sausages, approx. 8 oz (225 g) total
- 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 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 or large bananas (preferably banana-da-terra or plantain), sliced lengthwise
- 1/2 cup (120 ml) neutral oil for frying bananas
- 1/4 cup (60 ml) orange juice or water (optional, for collards)
- Salt to taste
- Freshly ground black pepper to taste
- 1 lemon or lime, cut into wedges (for serving)

Instructions

1. Prepare the rice: rinse rice until water runs clear. Combine rice and 3 1/2 cups (830 ml) water with a pinch of salt in a pot, bring to a boil, then cover and simmer 15–18 minutes until water is absorbed. Fluff and keep warm.
2. Make the tutu (refried beans base): in a saucepan, heat 1 tbsp (15 ml) oil and sauté half the chopped onion and 1 clove minced garlic until translucent. Add the 3 cups (540 g) cooked beans and 1/2 cup (120 ml) reserved bean cooking liquid; simmer 5 minutes. Mash beans coarsely with a potato masher, adding more cooking liquid if too thick. Stir in 2 tbsp (30 g) manioc flour to thicken slightly, season with salt and pepper, and keep warm.
3. Cook the pork and linguiça: season the pork chops with salt and pepper. In a large skillet, render the diced bacon over medium heat until crispy; remove and set aside, leaving fat in the pan. Add 1 tbsp (15 g) lard or oil if needed and sear pork chops 4–5 minutes per side until browned and cooked through. Remove and keep warm. In the same pan, cook the linguiça sausages over medium heat until browned and cooked through, turning occasionally; slice into thick rounds when done.
4. Make the farofa: in a small skillet, heat 1 tbsp (15 ml) oil or use some reserved bacon fat. Add the remaining chopped onion and a clove of minced garlic; sauté until golden. Stir in remaining 1/4 cup (30 g) manioc flour and toast, stirring constantly, until lightly golden and fragrant, about 3–4 minutes. Mix in reserved crispy bacon, season with salt, and remove from heat.
5. Sauté the collard greens: in a wide skillet, heat 1 tbsp (15 ml) oil, add minced garlic and a pinch of salt, then add sliced collards and sauté quickly over high heat until bright green and tender, about 3–4 minutes. If needed, splash 1/4 cup (60 ml) orange juice or water to help steam. Adjust salt and transfer to a bowl.
6. Fry the bananas: heat 1/2 cup (120 ml) neutral oil in a frying pan over medium-high heat. Fry banana or plantain slices until golden and caramelized, about 2 minutes per side. Drain on paper towels and sprinkle lightly with salt.
7. Assemble and serve: on each plate place a scoop of rice, a generous portion of tutu (refried beans), a pork chop, several slices of linguiça, sautéed collards, a spoonful of farofa, and a couple of fried banana slices. Serve with lemon wedges to squeeze over the greens and rice.