dinner · gluten-free · dairy-free
Chuleta can-can (crackling pork chop)
A Puerto Rican thick-cut chop with the belly still attached, skin scored and crisped until it flares and puffs, while the loin stays juicy.
- Time
- 75min
- Steps
- 6
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Score the skin in thin lines without cutting into the meat. Pat very dry and salt the skin. Refrigerate uncovered overnight if you can.
-
2
Mix the pepper, coriander, oregano, garlic and onion powders with the remaining salt and season the meat (not the skin).
-
3
Heat the oil in a heavy pan over medium heat. Press the skin side down, weighted with another pan, and render for 10-15 minutes until the skin bubbles, puffs and crisps.
-
4
Heat the oven to 180°C (350°F). Transfer the chop skin side up and roast until the loin reaches 60°C (140°F), about 20-25 minutes.
-
5
Blend the culantro with the olive oil and a pinch of salt.
-
6
Rest 5 minutes, slice off the bone, drizzle with herb oil and serve with lime.
