Guy Fieri Eats Chuleta Kan-Kan (Fried Pork Chop) | Diners, Drive-Ins and Dives

Guy visits San Antonio's Luna Rosa Puerto Rican Grill y Tapas for a taste of their brined, rubbed, roasted and fried Chuleta Kan-Kan! Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3yAAKF4 Subscribe to Food Network ▶ http://foodtv.com/YouTube Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Find it at Luna Rosa Puerto Rican Grill y Tapas: http://www.lunarosatapas.com/ Follow them: https://instagram.com/lunarosatx Kan Kan RECIPE COURTESY OF LUNA ROSA PUERTO RICAN GRILL Y TAPAS Level: Intermediate Total: 1 hr 50 min (includes brining time) Active: 30 min Yield: 4 servings 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #DDD #FoodNetwork #ChuletaKanKan Guy Fieri Eats Chuleta Kan-Kan | Diners, Drive-Ins and Dives | Food Network https://www.youtube.com/watch?v=kzav0vZFzUo