New York City | Monday, Jun 11th
Don’t make Dad grill for himself on Father’s Day, take him out for Kan-Kan pork at Butcher + Banker. Just sit back and enjoy this -- “Chef Scott Campbell’s Kan-Kan is a grand arch of double loin chops, ribs, belly and cracklings. Inspired by the Puerto Rican classic chuleta, Butcher & Banker’s signature dish is brined for two days, then cooked using three different techniques: pan seared, roasted in the oven and finished in a deep fryer for a super crispy exterior and succulent meat inside. The Kan-Kan is presented to the customer whole, then carved in the kitchen and served with caramelized Catskill apples and an apple cider reduction.” Dad’ll love it!
481 8th Ave.
Photo: Butcher + Banker
