Virado à Paulista

Name: Virado à Paulista
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 300 g tutu de feijão; 2 pork chops; 2 fried eggs; 1 banana — fried; 100 g couve — sautéed; 2 sausage links; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Virado à Paulista is a beloved staple from São Paulo, often found at bustling lunch counters where cooks throw it together with practiced ease. This recipe captures that authentic flavor, translating the lively spirit of the city's eateries into a version fit for the home kitchen. It's a meal that thrives on sharing, where each element complements the others, creating a full, satisfying experience.

Each bite of Virado à Paulista is a harmonious blend of textures and tastes: the creamy tutu de feijão pairs with the savory pork chops and crispy fried eggs, while the sweetness of the banana and the bite of couve add layers of complexity. Finished with sausage links, it’s a dish that demands to be savored slowly, with salt added to your liking, just as a São Paulo cook would do.

Ingredients

300 gtutu de feijão
2pork chops
2fried eggs
1banana — fried
100 gcouve — sautéed
2sausage links
to tastefine sea salt

Method

Begin by seasoning the 2 pork chops and 2 sausage links generously with fine sea salt. This will enhance the natural flavors of the meat and ensure they are well-seasoned throughout. Allow them to rest at room temperature for about 10 minutes to absorb the salt.
In a large skillet, heat a generous amount of oil over medium-high heat until it shimmers. Add the pork chops and sausage links to the skillet, ensuring they are not overcrowded. Brown each piece deeply on all sides, turning them occasionally. The pork chops should develop a rich, golden-brown crust, while the sausages should be evenly colored and slightly crispy.
Once browned, reduce the heat to medium and continue cooking the pork chops and sausages until they are tender. This should take a few more minutes, and you can check for doneness by cutting into the meat; it should be juicy and no longer pink inside. Remove them from the skillet and set aside.
In the same skillet, add the 100 g of couve (collard greens), which have been finely sliced. Sauté them in the remaining fat from the meat, stirring occasionally, until they are wilted and vibrant green. This should take just a few minutes, and the couve should be tender yet still have a slight bite.
Peel and slice the banana, then quickly fry the slices in the same skillet until they are golden brown on both sides. The banana should be soft and slightly caramelized, adding a sweet contrast to the savory elements of the dish.
Prepare the 2 fried eggs in a separate pan, cooking them to your preferred doneness. The yolks should be slightly runny to create a rich sauce when broken over the dish.
To assemble the Virado à Paulista, place a portion of the 300 g tutu de feijão (bean purée) on each plate. Arrange the pork chops, sausages, sautéed couve, fried banana slices, and fried eggs around the tutu. Taste the entire dish for salt, adding more if necessary, and serve immediately with rice, bread, or salad for a complete meal.