The Kan-Kan Pork Chop: A Culinary Marvel with a Rich History

The Kan-Kan Pork Chop: A Culinary Marvel with a Rich History

The Kan-Kan pork chop, also known as chuleta kan-kan, is a unique and visually striking cut of pork believed to have originated in San Juan, Puerto Rico. This exceptional style of pork chop is characterized by its distinctive appearance, resembling a "meat mohawk" or a "pork tomahawk" due to the way the meat is expertly prepared, creating a spiky effect along the top. The chuleta kan-kan is a culinary marvel that has captivated the attention of food enthusiasts and chefs alike, offering a delightful combination of flavors and textures.

Origins and Evolution

The history of the Kan-Kan pork chop can be traced back to the late 1950s, with many attributing its creation to the renowned restaurant La Guardarraya in San Juan, Puerto Rico. Since its inception, this unique pork chop has garnered a loyal following and has inspired various interpretations by chefs, resulting in different shapes and sizes. Despite its rich history, the Kan-Kan pork chop remains relatively obscure, especially outside of Puerto Rico, making it a rare find for culinary enthusiasts.

On Mainland USA the Kan Kan Pork Chop begins in the heart of culinary innovation, New Orleans. This iconic dish finds its roots in the Creole and Cajun culinary traditions that have long defined the rich food culture of the region. The term "Kan Kan" refers to the French word "cancan," which translates to a high-energy dance. The name aptly captures the lively and vibrant flavors that characterize this dish.

The roots of Kan Kan Pork Chop can be traced back to the 19th century, where it emerged as a popular dish in the lively streets of the French Quarter. Local chefs, inspired by a fusion of French, African, and Spanish influences, began experimenting with pork chops, creating a dish that would soon become a staple in Creole cuisine.

Culinary Significance

The Kan-Kan pork chop's culinary significance lies in its exceptional preparation and presentation. The cut of meat, which follows the length of the bone, is artfully shaped into a tomahawk-like form, creating a visually stunning dish that is as delightful to behold as it is to savor. The tender and flavorful chop, derived from the rib area of the hog, offers a unique dining experience, further enhanced by its distinctive appearance and expert butchery.

Culinary Preparation and Enjoyment

The traditional method of preparing Kan-Kan pork involves deep-frying the pork chops, a process that requires skill and precision to ensure optimal flavor and texture. The result is a behemoth double-loin, bone-in-pork-chop creation encircled in fatty goodness, offering a delightful combination of crispy exterior and succulent, flavorful meat. The chuleta kan-kan is often served with complementary accompaniments, such as Basmati rice, kidney bean stew, plantain tostone, and a variety of creative sauces, enhancing the overall dining experience.

Culinary Exploration

While the Kan-Kan pork chop may not be readily available in all culinary establishments, its unique history and exceptional culinary appeal make it a sought-after delicacy for those with a passion for culinary exploration. For chefs, the Kan-Kan pork chop presents an opportunity to showcase creativity and expertise in butchery and culinary artistry, offering a visually stunning and delectable dish that pays homage to its rich culinary heritage.In conclusion, the Kan-Kan pork chop stands as a testament to the artistry and innovation of culinary traditions, offering a unique and visually striking dining experience that continues to captivate the palates of food enthusiasts and chefs around the world. Its rich history and exceptional culinary appeal make it a cherished delicacy that embodies the spirit of culinary creativity and exploration.

Recipe Time

Brine the meat.

• 8 cups water

• 1/2 cup kosher salt

• 1/4 sugar

• 2 cloves smashed garlic

• 1 Tsp red chili flakes

• 1 Tsp cumin seeds

• 1 Tsp black peppercorns

• 1 Tbsp dried oregano

Dissolve salt and sugar into the water. Put the pork and and brine into a zip top bag and let sit in fridge for between 2 to 8 hours.  Afterwards discard brine and rinse the pork completely.  Return the pork to the fridge for 2-3 hours to allow the brine to equalize through the meat.

After the pork has rested, use a sharp knife to score the skin and fat into thin segments.  Rub only the "frill" fat with kosher salt and a tablespoon of baking powder. The baking powder will change  the alkalinity of the fat to help it render more crispy when fried.

Bake @ 350 degrees

In large bowl rub pork with 

• Sofrito (see future recipe)

• garlic powder

• ground pepper

• ground coriander seeds

• onion powder

• Olive oil

Place on oven tray, covered in foil in preheated oven at 350 F. Cook for 10 - 15 or until the internal temperature of the pork reaches 110 F. While the pork is cooking, now is time to heat up the fry oil. When the pork has reached 110 F you may remove the pork from the oven and fry it immediately.  You can also optionally let the internal temperature reach 140 F if you plan to fry the put the chops in the fridge to cool down completely and fry later.

Fry at 350 F

In a very tall pot, add enough cooking oil to submerge the entire pork chop.  The pot needs to be tall because the oil will rise up and you don't want a kitchen fire! Please be safe.  Heat the oil to 350 F. Remove the pork from the oven and pat dry with paper towels.

Slowly and carefully lower the chop into fry oil, checking often to see if the fat is getting crispy, the internal temperature of the pork needs to reach between 145 F and 160 F according to the USDA to be safe to eat. For taste and moisture purposes, anything above 150 is a travesty.   The meat will continue to rise in internal temperature after you remove it from the hot oil. So plan for a 10 degree "carry over" once the pork is removed. So if you want 150 F pork, remove it from the oil just when the internal temp reaches 140 F.  But continue to monitor the temperature to make sure it indeed reaches at least 145. If not, return to oil to cook some more.

Let pork rest for 10 minutes before cutting.