Chuleta Kan Kan Sous Vide
| 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! |
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This Kan Kan chop in not easy to find as it incorporates so many different cuts. Historically these hefty chops start with the loin chop with the belly attached along with the skin, all in one huge 2 pound plus portion. After calling all of my local butchers in search of this elusive chop I came up empty handed which is when I turned to the internet and found my new friends at Heritage Cheshire. Not only do they offer wonderful heritage pork but they specialize in this deliciously unique chop. |
| Due to the unique cut of the Kan Kan picking a temperature was not all that easy. So after half a dozen chops over multiple cooks with a myriad of temperatures and times I found I preferred a higher temperature to create a more braised like texture between the pork loin and the pork belly. Lower temperatures work fine for creating a more steak like pork chop and subsequent pork belly but does not allow for much of the fat to be rendered or allowing for the skin to crisp in the final frying of the pork. |
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| 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! |
| Ingredients: • (2) 2 pounds each Kan Kan pork chops • Vegetable oil, for frying |
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Directions: For brining using a VacMaster Chamber Machine and VacMaster bag: Using the VacMaster bag filler and an appropriately sized VacMaster bag place a pork chop along with 1 to 2 cups of the Maple brine and using a VacMaster Chamber machine vacuum seal the bag and repeat Place in the refrigerator for 12 hours or overnight. *For brining using VacMaster Chamber Machine with the marinade function: Using a bowl that will comfortably fit in a VacMaster chamber machine place the pork and cover with an appropriate amount of Maple brine and place in the machine. Set the marinade controls to 9 and press start. As each marinade cycle takes 9 minutes this procedure will take 81 minutes or 1 hour and 35 minutes. This brief marinade function will approximate 12 hours (overnight) of standard or static refrigerated brining. |
For cooking the pork: Preheat the VacMaster SV1 to 176°F / 80 °C. Remove the pork from the bag or from the bowl and pat dry. Using the VacMaster chamber machine vacuum pack the pork in new bags and gently place in the SV1 and cook for 7-10 hours For Frying the pork: Following the manufactures directions set up a deep fryer (or alternatively using a Dutch oven) the oil to 375° Gently pull the bag from the water and remove the chops from the bag and pat dry Using a thin blade knife carefully score the skin from one end of the chop to the other. Using tongs carefully lower the pork into the fryer and cook for 5-6 minutes or until the pork in well browned and the skin is crisp. Remove the pork from the hot oil and drain well. For serving: Using a pastry brush or similar glaze the hot crispy pork with the Maple Teriyaki glaze and serve immediately. |
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