You've never seen a pork chop like this

Chicharron. Ribs. Loin. Belly. All on the same piece of meat.
bon appetit / FEBRUARY 23, 2017 / BY ANDRE GOMEZ

I knew that the legendary La Chuleta Can-Can had to be on the menu when I opened Porch Light in 2015. When I was growing up in Puerto Rico, this pork chop royale (which includes the loin, ribs, belly, and some skin) was sold in most criollo-style restaurants. It’s traditional to eat La Can-Can – named for the shape it takes, as the rind flairs like a dancing lad’s dress – on special occasions. But sourcing the cut in Atlanta was tough; I get Cheshire hogs from the guys at Heritage Farm, and I taught them how to butcher it.

First, we brine the two-pound chops for at least a d ay, then grill and deep-fry them to crisp up the skin. For $28 you get this amazing über-cut served with grilled lime and galicky mojo sauce. But beware: while I’ve see guests take it down themselves – that’s how it’s done in Puerto Rico – we recommend it for the table.

Andre Gomez is the owner of Porch Light Latin Kitchen in Smyrna, GA.