Virado à Paulista, literally translated to “Paulista Turned Over,” is a hearty and flavorful dish bursting with the rich culinary traditions of São Paulo, Brazil. Imagine a plate overflowing with creamy bean stew (tutu), juicy pork steaks, savory sausages, and crispy fried delights – a symphony of textures and tastes guaranteed to satisfy your cravings. This dish is a true testament to using every part of the ingredient, showcasing various cuts of pork alongside the humble bean, a staple in the Brazilian diet.
The star of the show is undoubtedly the tutu, a creamy bean paste made with cooked and blended beans, cassava flour, and aromatic sofrito. Tender pork steaks take center stage, marinated in citrus and spices before being pan-fried to juicy perfection. Virado à Paulista wouldn’t be complete without its supporting cast – savory sausages, crispy fried bananas, and salty pork rinds add pops of flavor and texture to create a truly well-rounded dining experience.
While the ingredient list might seem extensive, the beauty of Virado à Paulista lies in its simplicity. Each component can be prepared relatively easily, allowing you to create this comforting dish at home. So, gather your loved ones, prepare your appetite, and embark on a culinary adventure to São Paulo with this unforgettable recipe!
Here’s your guide to recreating Virado à Paulista in your own kitchen:
Ingredients:
- 3 cups cooked beans, blended in a blender
- 2 cloves garlic, minced or crushed
- 1 onion, chopped
- Salt to taste
- Black pepper to taste
- 1/2 cup raw cassava flour
- 2 tablespoons soybean oil or olive oil
- 3 cups water
- 2 steaks
- Juice of 2 lemons
- Oil for frying
- 1/2 kg fresh sausage
- 3 l boiling water
- 2 dwarf bananas
- 1 egg beaten with 1 cup of milk
- Enough wheat flour for breading
- Salt to taste
- 1 bunch of kale, washed and sanitized
- 1/2 kg pork belly
- 1 teaspoon baking soda
Preparation:
Bean Tutu:
- Sauté the onion and garlic.
- When the onion is translucent, add the beans and let it boil for about 10 minutes to absorb the flavor of the seasoning.
- Add two cups of water and salt to taste.
- When thickened, add one cup of cassava flour.
- Stir constantly until it takes on the appearance of a thick porridge.
Pork Steaks:
- Season the steaks with lemon juice, salt, and black pepper to taste.
- Let it rest for 1 hour.
- Then, in a preheated pan, add the oil or olive oil, the steaks, and fry with the pan covered, adding water as it dries.
- After about 30 minutes, remove from heat and serve with the tutu.
Sausages:
- Cook the sausages in boiling water for 20 minutes or until they are completely cooked.
- Slice and fry in a preheated pan.
Fried Bananas: see here the recipe.
Eggs:
- In a non-stick frying pan, add a drizzle of oil, then the egg.
- Sprinkle with salt, cover the pan and add water until the desired point is reached.
- Remove from cooking and serve.
Kale:
- Remove the stems from the kale leaves, roll the leaves up into a roulade.
- With a sharp knife and using your fingers to determine the thickness, cut the kale thinly.
- In a preheated pan, add the oil and salt.
- Sauté the kale quickly and serve.
Pork Rinds:
- Cut the pork belly into strips for pork rinds.
- Put the baking soda in boiling water, cook the pork rinds in boiling water for about 20 minutes or until it releases a lot of foam.
- Then remove from cooking, drain and fry in very hot oil with the pan covered.
- Remove from frying and drain on paper towels.
Tips:
- For a creamier tutu, use a food processor to blend the beans until smooth.
- If the steaks are too thick, you can butterfly them before cooking.
- To make the sausages even more flavorful, you can grill them instead of frying them.
- For a crispy coating on the bananas, make sure the oil is hot enough before frying.
- To prevent the eggs from sticking to the pan, use a non-stick pan and cook over low heat.
- To remove the bitterness from the kale, you can blanch it in boiling water for a few minutes before sautéing it.
- For extra crispy pork rinds, you can fry them twice.
Enjoy!
