Recipe courtesy of Luna Rosa Puerto Rican Grill y Tapas
Kan Kan
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 50 min (includes brining time)
- Active: 30 min
Ingredients
3 tablespoons salt
Four 2-pound pork chops that include loin, rib and attached skin
1 cup sofrito
1 cup olive oil
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon ground black pepper
1 tablespoon annatto powder
Oil, for deep-frying chops
Directions
Special equipment:
a deep-fryer- Fill up a deep pot with 2 gallons of water and 1 tablespoon salt. Place the pork chops in the water and let sit for about 1 hour. (For best results brine overnight in the refrigerator).
- Preheat the oven to 350 degrees F.
- Remove the pork chops from the brine and place in a large sheet pan. Mix the sofrito, olive oil, garlic powder, oregano, ground pepper and remaining 2 tablespoons salt in a bowl. Coat the pork chops with the mixture, then rub the annatto powder on the skin. Roast the pork chops for 15 minutes.
- Heat the oil in a deep-fryer to 350 degrees F, then fry chops until the skin becomes crispy like chicharron, about 5 minutes.