You Can Do Kan Kan Pork: How to Nail the WOW Factor
As beef prices climb, pork continues to have a moment as a more economical and flavorful protein choice.
“[Puerto Rican] Kan Kan pork is trending – it’s basically a massive pork chop with the belly and skin still attached,” says US Foods® Fresh Product Specialist Ryan Huneau. “You can sous-vide it or cook it low and slow, then score the skin and deep-fry the back. It’s an awesome presentation and has that wow factor. You can hang it from a clothesline or wrap it around a cool, composed side dish in the middle.”
Kan Kan, also known as chuleta, is a showstopping cut that originated in Puerto Rico in the late 1950s, and includes the bone-in pork loin, ribs, belly and skin in a single slab for a full-on flavor and texture experience – tender loin, rich belly and crispy skin – that chefs are embracing for both its versatility and visual appeal. Some call it a “meat mohawk” because of the “spikiness” of the scored, fried skin and long loin – which makes a memorable meat presentation.
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