Chuleta Kan Kan or Pork Chop Kan Kan is a relatively recent dish in world of cuisine. Ground zero for this porcine prize looks to be the La Guardarraya restaurant in Guayanilla, Puerto Rico where it seems to have originated around 1957. The “Kan Kan” or “Can Can” moniker is due to the ring of crispy pork rind that encases this bone-in pork chop and subsequent pork belly that after frying bares resemblance to the ruffled “can-can” type underskirt that some of the more flamboyant French dancers wore in the 50's as they danced, wait for it, yup, the Can Can! Show
Utilizing vacuum brining in a bag overnight or the marinade function in appropriate marinade equipped VacMaster machines in just over an hour you have a beautifully flavored chop using my Maple Syrup Brine and when paired with my favorite Maple Teriyaki as a finishing glaze this Chuleta Kan Kan is one helluva dish!
Home Kan Kan Pork Chop
Regular price $16.99 Share on Facebook Tweet on Twitter Pin on Pinterest This monster cut of meat contains the bone in chop, and the belly. It comes with the skin on, and when roasted and then fried, the skin will get crispy. 1/pack 1 1/4” thick ~2 lb What cut of meat is chuleta Kan Kan?The “Chuleta Kan Kan” is not your average pork chop. This cut of meat will blow your mind, starting with the vision on the plate. The tender chop comes from deep within the hog near the rib and flowers out along the bone, inventively butchered to render a delightful image of pork heaven.
Where are the chuleta can can from?“Best Chuletas can Can(Pork Chops) In Puerto Rico” Review of Restaurante La Guardarraya. Description: It all started in 1957, when Don Juan Vera-Martínez, an expert and impassioned gamecock breeder, started the Gallera Loma Bonita, a cockfight arena in the town of Yauco, Puerto Rico.
What part of the pig is the Kan Kan?This monster cut of meat contains the bone in chop, and the belly. It comes with the skin on, and when roasted and then fried, the skin will get crispy.
What kind of meat is chuleta?Chuletas: of Galician beef
The chuleta is a piece of butchers formed by the dorsal vertebrae of the corresponding cotillas and the muscular part of the lomo, pertinent of Galician beef.
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