Virado a Paulista (Beans, Pork and Cabbage Plate)
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Ingredients
- 500 g pork loin steaks
- 400 g tinned pinto beans
- 300 g white cabbage, finely shredded
- 300 g long grain white rice
- 2 ripe plantain
- 4 large eggs
- 3 garlic cloves
- 1 onion, finely chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 897 kcal
- Protein
- 49.7 g
- Carbohydrate
- 111.3 g
- of which sugars
- 21.9 g
- Fat
- 26.6 g
- of which saturates
- 7.5 g
- Fibre
- 11.5 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Heat 1 tablespoon of the olive oil in a large frying pan and cook the pork loin steaks for 4-5 minutes each side, until cooked through with no pink remaining. Lift out and slice.
- 3
In the same pan, cook the onion and garlic for 4 minutes, then add the cabbage and stir-fry for 5 minutes until just tender. Stir in the pinto beans and warm through.
- 4
Peel and slice the plantain and fry in the remaining oil for 3-4 minutes each side, until golden.
- 5
Fry the eggs in a little more oil until the whites are set.
- 6
Serve the rice, pork, cabbage and beans, fried plantain and a fried egg together on warmed plates.
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