How America’s Best Pork Chop is Made at NYC's #1 Restaurant | Made to Order | Bon Appétit

Chef Paul Carmichael of Kabawa in New York City demonstrates the preparation of Chuletas Can-Can, a traditional Puerto Rican pork chopChopTo cut food into relatively irregular pieces using a knife or cleaver. that serves as a masterclass in texture management and butchery. Weighing in at approximately one kilogram, this substantial cut challenges standard service-line cooking by uniting three distinct muscle groups—the rib, the loin, and the belly—with the skin left fully intact. Managing this variation in fat, lean meat, and rind requires a highly controlled technique to ensure the skin renders to a glass-like crispness while the interior remains succulent.\n\n## The Anatomy of the Can-Can Cut\n\nThe foundation of the Chuletas Can-Can lies in precise butchery. Rather than separating the loin from the belly, the entire cross-section is preserved. Chefs must clean and prep the bone while leaving the belly flap attached, wrapping around the loin. The rind is scored to facilitate rendering and heat penetration. This structural configuration presents a classic kitchen problem: the loin dries out quickly, while the belly and rind require high heat and prolonged exposure to crisp up. Preparing this cut on a high-volume line requires precise portioning and meticulous prep to ensure even cooking across all three sections.\n\n## Mastering the Dual-Texture Fry\n\nCarmichael's method eschews standard pan-searing in favour of a deep-frying approach that handles the massive cut efficiently. The pork is carefully lowered into hot oil, allowing the skin to puff and crackle while the rendering fat bastes the meat. The primary technical pitfall here is temperature control. If the oil is too hot, the skin burns before the thick core of the loin reaches safe serving temperature; if it is too cool, the skin becomes rubbery and the loin overcooks through slow heat transfer. The pork is fried until golden, then transferred to finish cooking, ensuring the belly fat renders fully without drying out the lean loin meat.\n\n## Seasoning and Assembly\n\nOnce cooked, the chop is seasoned immediately while hot, allowing the dry rub to adhere to the rendering surface. To cut through the rich, heavy fat of the belly and the deep-fried exterior, Carmichael pairs the pork with a bright, high-acid sauce. The dish is assembled to highlight the contrasting textures, presenting a dramatic, bone-in centerpiece that delivers crackling skin, unctuous belly fat, and a clean, sharp finish to balance the plate.