The Perfect Puerto Rican Chuleta Can Kankan Recipe

🔪Chuleta Can Kankan is a unique cut of meat that includes the loin and pork belly, with crispy crackling skin.

🌶️The marinade for Chuleta Can Kankan includes ingredients like cilantro, garlic, vinegar, olive oil, and sazon seasoning.

🍽️Boiling the Chuleta Can Kankan before frying is a traditional method used in many South American dishes to maintain moisture and flavor.

🔥Frying the Chuleta Can Kankan at a high temperature ensures a crispy and golden crust, while smashing and frying plantains creates delicious Tostones.

🍽️The traditional version of Chuleta Can Kankan is drier, while the sous-vide version is more moist and flavorful.

What is Chuleta Can Kankan?

—Chuleta Can Kankan is a unique Puerto Rican cut of meat that includes the loin and pork belly, resulting in a crispy and juicy dish.

What is the traditional method for making Chuleta Can Kankan?

—The traditional method involves boiling the Chuleta Can Kankan before frying, resulting in a dry texture and crispy skin.

What is the sous-vide method for making Chuleta Can Kankan?

—The sous-vide method involves cooking the Chuleta Can Kankan at a low temperature for a long time to ensure a moist and flavorful result.

What is the marinade for Chuleta Can Kankan?

—The marinade for Chuleta Can Kankan typically includes ingredients like cilantro, garlic, vinegar, olive oil, and sazon seasoning.

What can I serve with Chuleta Can Kankan?

—Chuleta Can Kankan is commonly served with Tostones, which are crispy fried plantains. They make a perfect side dish.

00:00Introduction and sponsorship acknowledgment.

00:08Chuleta Can Kankan is a unique cut of meat that includes the loin, pork belly, and crispy skin.

01:20Preparing the marinade with cilantro, garlic, vinegar, olive oil, and sazon seasoning.

02:48Boiling the Chuleta Can Kankan before frying to maintain moisture and flavor.

05:27Frying the Chuleta Can Kankan for a crispy and golden crust.

08:10Making Tostones by frying and smashing green plantains.

09:14Tasting and comparing the traditional and sous-vide versions of Chuleta Can Kankan.

10:05Conclusion and final thoughts on the recipe.