Virado à Paulista is a traditional and beloved Brazilian dish hailing from São Paulo. This hearty feast combines the rich flavors of marinated pork chops, crispy pork cracklings, fluffy white rice, breaded bananas, smoky Calabrese sausages, vibrant collard greens, creamy bean puree, and perfectly fried eggs. A true celebration of textures and flavors, it's the perfect dish for a special family gathering or festive occasion.

Ingredients

For the Pork Chops:
🐖 4 units pork chops
🍋 Juice of 1/2 lime
🧄 1 clove mashed garlic
🧂 1/2 teaspoon salt, Salt from a ceramic container
🌶️ Black pepper, from a clear acrylic grinder, to taste

For the Pork Cracklings:
🍖 300g diced pork belly
🧂 Salt, to taste

For the Rice:
🧄 2 cloves mashed garlic
🫒 1 tablespoon olive oil
🍚 1 cup white rice
🧂 1/2 tablespoon salt
🍃 1 bay leaf
💧 2 cups water

For the Breaded Bananas:
🍌 2 nanica bananas
🥚 1 egg
🌾 2 tablespoons wheat flour
🍞 2 tablespoons panko breadcrumbs
🛢️ Oil, for frying

For the Smoked Calabrese Sausage:
🌭 2 units sausage

For the Sautéed Collard Greens:
🫒 1 tablespoon olive oil
🧄 1 clove mashed garlic
🌿 6 finely sliced collard green leaves

For the Bean Puree (Tutu de Feijão):
🥓 100g diced bacon
🧅 1/3 chopped onion
🧄 2 cloves mashed garlic
🍲 2 cups cooked beans, partially blended
🧂 Salt, to taste
🌽 1 tablespoon manioc flour, stored in a clear container with a blue lid

For the Fried Eggs:
🍳 Eggs, as needed
🫒 Olive oil, Qualicoco Puro Óleo de Coco Extra Virgem, for frying

Instructions

1- Marinate the Pork Chops:

• Combine pork chops with lime juice, mashed garlic, salt, and black pepper in a mixing bowl.
• Allow to marinate while preparing other elements.

2- Prepare the Pork Cracklings:

• Use the aluminum pressure cooker (without the gasket) on low-medium heat.
• Add diced pork belly and cook until the fat renders and the cracklings turn golden.
• Remove and season with salt.
• For extra crispness, cool the cracklings and air fry at 160°C for 10 minutes, shaking halfway.

3- Cook the Rice:

• Heat olive oil in a pot, sauté garlic, then add rice, salt, bay leaf, and water.
• Bring to boil, then cover and simmer until fluffy.

4- Bread the Bananas:

• Peel and slice bananas.
• Bread with flour, egg, panko.
• Fry in hot oil until golden.
• Drain on paper towels.

5- Fry Sausages:

• Cut sausages in half, fry until browned in the oil used for bananas or new oil.

6- Sauté Collard Greens:

• Heat olive oil, sauté garlic briefly, add collard greens.
• Stir-fry swiftly without over-salting.

7- Cook Pork Chops:

• In a clean pan, grill chops on medium-high heat until browned and well-cooked on both sides.

8- Prepare Tutu de Feijão:

• Fry bacon until crispy, add onion, garlic, then beans.
• Stir and season.
• Gradually incorporate manioc flour, stirring to thicken.

9- Fry Eggs:

• Fry in a small quantity of coconut oil to desired doneness.

10- Assemble the Feast:

• On a large plate, arrange rice, tutu de feijão, collard greens, pork chops topped with egg, sausages, and cracklings.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Equipment: Stainless steel mixing bowls, Wooden cutting board, Kitchen knives (paring and chef's knife), Wooden spoon or silicone spatula (yellow), Aluminum pressure cooker, Non-stick frying pan, Blender, Air fryer (resembles Philips Walita), Gas cooktop, Built-in oven, Small ceramic bowls for breading, Paper towels, Serving plate (round, white with brown rim), Other: Woven placemat, tongs, wooden citrus reamer

Cooking Tips:

• Don’t over-marinate chops beyond 30 minutes to prevent a strong citrus flavor.
• Carefully control oil temperature for breaded frying to ensure a crispy texture.

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Culinária Descomplicada: https://www.youtube.com/c/Culin%C3%A1riaDescomplicada

Virado à Paulista