Chuletas Kan Kan
A signature Puerto Rican dish featuring a thick-cut pork chop with a crispy, crackling skin and a tender, juicy interior, often served with tostones or rice and beans.
🧂 Ingredients
- 4 thick-cut Pork chops(bone-in, about 1.5-2 inches thick, with skin on)
- 2 tbsp Adobo seasoning
- 1 tsp Garlic powder
- 1 tsp Black pepper
- 1 tsp Salt
- 0.5 cup Vegetable oil(for frying)
- 0.25 cup Water(for steaming)
👨🍳 Instructions
- 1
Score the skin of the pork chops in a diamond pattern, being careful not to cut into the meat. This helps the skin crisp up.
💡 Tip: A sharp knife is essential for scoring the skin. - 2
In a small bowl, mix together adobo seasoning, garlic powder, black pepper, and salt.
💡 Tip: Ensure the spices are well combined. - 3
Rub the spice mixture all over the pork chops, including the scored skin. Let them sit at room temperature for at least 15 minutes, or up to an hour.
⏱️ 15-60 minutes💡 Tip: Allowing the chops to come to room temperature helps them cook more evenly. - 4
Heat vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil should be about 1/2 inch deep.
💡 Tip: Use a pan that can withstand high heat. - 5
Carefully place the pork chops, skin-side down, into the hot oil. Fry for about 5-7 minutes until the skin begins to puff and turn golden brown.
⏱️ 5-7 minutes💡 Tip: Be cautious of splattering oil. - 6
Flip the pork chops and sear the meat side for about 3-4 minutes until browned.
⏱️ 3-4 minutes - 7
Add 1/4 cup of water to the skillet (away from the pork chops to avoid cooling the oil too much). Immediately cover the skillet tightly.
💡 Tip: The steam will help cook the pork through and tenderize it. - 8
Reduce the heat to medium-low and let the pork chops steam for 20-25 minutes, or until cooked through. The internal temperature should reach 145°F (63°C).
⏱️ 20-25 minutes💡 Tip: Check the water level periodically and add a tablespoon more if it evaporates completely. - 9
Remove the lid and increase the heat back to medium-high. Continue to cook for another 5-10 minutes, turning occasionally, to ensure the skin is crispy and golden brown, and the meat is fully cooked.
⏱️ 5-10 minutes💡 Tip: This final step is crucial for achieving the signature crispy skin. - 10
Remove the pork chops from the skillet and let them rest for 5 minutes before serving.
⏱️ 5 minutes
💡 Pro Tips
- ✓The key to Kan Kan is the crispy skin. Don't rush the frying and steaming process.
- ✓Ensure your pork chops have a good amount of fat and skin attached for the best results.
- ✓Serve with traditional Puerto Rican sides like tostones, arroz con gandules, or habichuelas (beans).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Marinate the pork chops in a mojo (garlic, citrus, herbs) for added flavor before seasoning.
- For an even crispier skin, you can finish the chops under the broiler for a few minutes after steaming.