Chuletas Can Can

Mix the recaito powder, ground coriander and cracked black pepper together in a small bowl.

Place the pork bones and water into a small saucepan and bring to a simmer.

Simmer gently until reduced to a rich, dark sauce, about 30 minutes.

Strain out the bones and reserve the liquid.

Pre-heat the oven to 400°F (200°C).

Score the skin and fat cap of the pork chop thinly using a utility knife or box cutter, making cuts every half inch down to the meat.

Season the entire chop generously with sea salt, making sure to work the salt into all the scored cuts.

Heat about 1/2 inch of oil in a large skillet over low heat.

Place the pork chop skin-side down in the pan and fry slowly to puff and crisp the skin, turning as needed to crisp the entire curved outer edge.

Once the skin is fully puffed and crisp, lay the chop flat and sear each side in the hot oil until golden brown, about 2 minutes per side.

Remove the chop from the oil and transfer it onto a wire rack set over a baking sheet.

Coat all sides of the chop generously with the prepared seasoning mix.

Roast in the preheated oven at 400°F (200°C) until the internal temperature of the loin meat reaches 145°F (63°C) on a digital thermometer, about 15–20 minutes.

Remove from the oven and let rest on the rack for 7 minutes.

Carefully slice the meat away from the main bone.

Slice the entire chop into thick pieces following the score marks on the skin.

Arrange the cut slices on a large serving platter in a semi-circle with the bone alongside.

Spoon any juices left on the cutting board back over the pork.

Pour the warm pork jus into the center of the platter.

Drizzle the culantro oil over the jus and around the meat, then serve immediately.

Finding a true "Can Can" pork chop usually requires a specialty butcher or a Latin American market, as it must contain the loin, belly, skin, and rib bone all intact in one continuous piece.