Virado à Paulista

Method

Soak the black beans overnight, then cook them with the pork shoulder, onion, garlic, bay leaves, salt and water for approximately 2 hours until tender and creamy. Separately, fry the pork sausage in a pan with olive oil until browned, then set aside. Thinly slice the collard greens and quickly sauté them with a little garlic and oil until wilted. Cook the rice separately using standard methods. To assemble, warm the cassava flour gently in a dry pan until fragrant. Arrange the rice, beans with their broth, sautéed collard greens, and sliced sausage on a plate, drizzle with the cassava flour mixture, and serve with fresh orange wedges on the side for squeezing over the dish.