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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 combi (more)

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 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ?? http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes th

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