This recipe presents a two-stage cooking method for Chuletas Can-Can (Can-Can Chops), a distinctive Puerto Rican pork cut featuring the loin attached to belly, skin, and fat that creates a frilled appearance reminiscent of classic dancers’ skirts.
Brine Ingredients
- 8 cups water
- 1/2 cup kosher salt
- 1/4 cup sugar
- 2 cloves smashed garlic
- 1 tsp red chili flakes
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tbsp dried oregano
Seasoning Rub
- Sofrito
- Garlic powder
- Ground pepper
- Ground coriander seeds
- Onion powder
- Olive oil
- Kosher salt (for frill)
- 1 tbsp baking powder (for frill)
Instructions
Brining Stage
Dissolve salt and sugar into water. Submerge pork in brining mixture for 2-8 hours in refrigerator. Discard brine, rinse thoroughly, and refrigerate for 2-3 hours to allow equalization.
Preparation
Score skin and fat into thin segments. Rub the frill with kosher salt and baking powder to increase crispness during frying.
Baking (350F)
Apply seasoning rub generously. Bake covered in foil until internal temperature reaches 110F (approximately 10-15 minutes), or 140F if planning to refrigerate before frying.
Frying (350F)
Carefully submerge dried pork in preheated oil. Monitor internal temperature, targeting 145-160F (USDA safe minimum). Remove at 140F to account for carryover cooking. Rest for 10 minutes before serving.
Serving Suggestion
Present alongside yellow rice, fried plantains, pineapple, and jalapeno-mango salsa.