Chef Paul Carmichael of Kabawa in NYC shares how to make their Chuletas Can-Can. Weighing roughly a kilo, this impressive Puerto Rican pork chop combines rib, loin, and belly in one massive cut that is seared, seasoned, and roasted until juicy and crisp. And since Kabawa was named America’s Best Restaurant 2026, we’re calling it America’s best pork chop.
0:00 Intro
0:47 Cutting the Pork Chop
2:02 Frying the Pork
4:15 Seasoning
5:05 The Sauce
5:27 Assembly
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