Recipes · Brazilian · Main Courses
Virado à Paulista (Brazilian Beans, Farofa and Pork Plate)
One serving has 938 kcal and 54 g protein, and at least a fifth of a woman's daily need of vitamin K (521%), selenium (154%), pyridoxine (145%), folate (122%), thiamin (113%) and phosphorus (103%). Ready in 120 minutes.
- Preparation: 30 min
- Cooking: 90 min
- Makes: 1 serving (497 g)
- Difficulty: Hard
- Diets: Gluten-free, Dairy-free, High protein
- Contains: egg, pork
Ingredients
- 60 g Pinto beans, dried
- 30 g Cassava flour
- 20 g Bacon, raw
- 100 g Collard greens, raw
- 130 g Pork chops, raw
- 55 g Eggs, whole, raw
- 80 g Bananas, raw
- 15 g Vegetable oil
- 6 g Garlic, raw
- 1 g Salt
Method
- The night before, soak the pinto beans in plenty of water; drain, then simmer in fresh water for 1-1.5 hours until very tender, then mash roughly with a spoon.
- Dice the bacon and fry it in a dry pan over medium heat for 3-4 minutes until crisp; stir in the cassava flour and toast for 3-4 minutes, stirring constantly, until golden, to make the farofa.
- Shred the collard greens finely and sauté in a little of the oil with the minced garlic for 3-4 minutes until just wilted.
- Season the pork chop with the salt and pan-fry in the remaining oil for 4-5 minutes per side until cooked through (74°C/165°F).
- Peel the banana, slice it lengthways, and fry briefly in the same pan for 1 minute per side until golden.
- Fry the egg in the pan until the white is set but the yolk is still soft.
- Arrange the mashed beans, farofa, collard greens, pork chop, fried banana and fried egg together on a plate, in the classic combination-plate style.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 938 kcal | 44% |
| Carbohydrates | 89.8 g | |
| Water | 305 mL | |
| Fiber | 17 g | 57% |
| Protein | 54 g | 112% |
| Tryptophan | 0.56 g | |
| Threonine | 2.1 g | |
| Isoleucine | 2.4 g | |
| Leucine | 4 g | |
| Lysine | 4 g | |
| Methionine | 1.1 g | |
| Cystine | 0.61 g | |
| Phenylalanine | 2.3 g | |
| Tyrosine | 1.6 g | |
| Valine | 2.6 g | |
| Histidine | 1.8 g | |
| Fat | 41.2 g | |
| Monounsaturated | 13.4 g | |
| Polyunsaturated | 12.9 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 11 g | |
| Saturated | 10.7 g | |
| Trans-Fats | 0.27 g | |
| Cholesterol | 308 mg | |
| Calcium | 394 mg | 39% |
| Copper | 0.82 mg | 91% |
| Iron | 6.9 mg | 38% |
| Magnesium | 207 mg | 67% |
| Manganese | 1.8 mg | 101% |
| Phosphorus | 724 mg | 103% |
| Potassium | 1,981 mg | 42% |
| Selenium | 84.5 µg | 154% |
| Sodium | 717 mg | |
| Zinc | 5.1 mg | 64% |
| Thiamin (vitamin B1) | 1.2 mg | 113% |
| Riboflavin (vitamin B2) | 0.86 mg | 78% |
| Niacin (vitamin B3) | 11.7 mg | 83% |
| Pantothenic acid (vitamin B5) | 2.9 mg | 58% |
| Pyridoxine (vitamin B6) | 1.9 mg | 145% |
| Folate (vitamin B9) | 486 µg | 122% |
| Cobalamin (vitamin B12) | 1.3 µg | 53% |
| Choline | 316 mg | 74% |
| Vitamin A | 346 µg | 49% |
| Vitamin C | 47.9 mg | 64% |
| Vitamin D (D2 + D3) | 75.6 IU | 13% |
| Vitamin E | 4.5 mg | 30% |
| Vitamin K | 469 µg | 521% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.4 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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