📝 About This Recipe
Originating from the town of Guardarraya in Guayama, Puerto Rico, Chuletas Can Can is the ultimate indulgence for pork lovers. This dramatic cut includes the rib chop, the loin, the fatty belly, and the skin, all left intact to create a 'crown' effect. When deep-fried to perfection, the skin transforms into a crackling 'chicharrón' while the meat remains incredibly juicy and infused with the aromatic flavors of traditional garlic-heavy adobo.
🥗 Ingredients
The Pork
- 2 pieces Can Can Pork Chops (approx. 1.5 to 2 inches thick, with rib, belly, and skin attached)
- 2 Limes (halved, for cleaning the meat)
The Marinade (Adobo Mojadito)
- 8-10 Garlic Cloves (peeled and mashed into a paste)
- 1 tablespoon Dried Oregano (preferably Puerto Rican/Dominican oregano)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon White Vinegar
- 1.5 tablespoons Adobo Seasoning with Pepper (store-bought or homemade)
- 1 packet Sazón with Culantro and Achuete (for color and depth)
- 1/2 teaspoon Black Pepper (freshly ground)
For Frying
- 1-2 quarts Lard or Vegetable Oil (enough for deep frying)
- 1 pinch Kosher Salt (for final seasoning)
👨🍳 Instructions
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1
Rinse the pork chops under cold water and rub them thoroughly with the cut limes. Pat the meat completely dry with paper towels; moisture is the enemy of a crispy crust.
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2
Using a sharp knife, make small 1/2-inch vertical slits along the outer skin (the cuerito) every inch. This prevents the chop from curling and helps the skin crisp up evenly.
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3
In a mortar and pestle (pilon), mash the garlic cloves with a pinch of salt until a smooth paste forms.
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4
In a small bowl, combine the garlic paste, olive oil, vinegar, oregano, adobo, sazón, and black pepper to create a thick marinade.
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5
Rub the marinade all over the meat and fat sections of the chops. Avoid putting too much marinade directly on the outer skin to ensure it gets as crispy as possible.
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6
Place the chops in a glass dish, cover with plastic wrap, and refrigerate for at least 4 hours, though overnight is highly recommended for the best flavor penetration.
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7
Remove the chops from the refrigerator 30 minutes before cooking to bring them to room temperature, ensuring even cooking.
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8
In a large, heavy-bottomed pot or a deep fryer, heat the oil or lard to 325°F (165°C). Use a thermometer to maintain precision.
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9
Carefully lower one chop at a time into the hot oil. The oil should completely submerge the chop.
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10
Fry the chop for approximately 12-15 minutes. The meat should reach an internal temperature of 145°F, and the exterior should be golden brown.
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11
Increase the heat of the oil to 375°F (190°C) for the last 2-3 minutes of frying. This high-heat finish is the secret to making the skin bubble up into crunchy chicharrón.
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12
Remove the chops from the oil and drain them on a wire rack or paper towels. Let them rest for 5-8 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always pat the skin dry before frying; any lingering moisture will prevent the 'cuerito' from becoming crunchy. If the chop is too large for your pot, you can pan-fry it in a cast-iron skillet, but you must baste the skin with hot oil continuously. Don't skip the vinegar in the marinade; it helps tenderize the thick cut of pork and balances the richness of the fat. Use a meat thermometer to avoid overcooking the loin section, which can dry out quickly while the fat is rendering. If you can find leaf lard, use it for frying; it provides a much more authentic and savory flavor than standard vegetable oil.
🍽️ Serving Suggestions
Serve with a side of Arroz con Gandules (Pigeon Pea Rice) for the quintessential Puerto Rican feast. Pair with Tostones (double-fried green plantains) and a side of garlic mojo sauce. Add a simple avocado salad with red onions and a light vinaigrette to cut through the richness of the pork. An ice-cold Puerto Rican lager or a fresh passion fruit juice (jugo de parcha) is the perfect beverage pairing. Finish the plate with a small cup of 'habichuelas guisadas' (stewed beans) to pour over your rice.