BajaNomad

Chicharrones face import restrictions

BajaNews - 1-15-2010 at 04:48 PM

http://www.elpasotimes.com/ci_14184783

By Gustavo Reveles Acosta
01/14/2010

EL PASO -- They are not marijuana or cocaine, but you can get busted for trying to sneak them into the U.S.

Chicharrones, the salty pork rind snack that is a staple of the fad protein-rich Atkins diet, are facing stricter import restrictions along the U.S.-Mexico border starting this week.

Today U.S. Customs and Border Protection will start enforcing new rules that make it harder for companies and people to bring chicharrones made in most Mexican states into the United States.

Local immigration officials say they don't expect many problems because Chihuahua is one of the nine states not facing a pork-rind ban.

The other states without restrictions on chicharrones are Baja California, Baja California Sur, Campeche, Nayarit, Quintana Roo, Sinaloa, Sonora and Yucatan.

Chicharrones made in any other state must come with a health certificate that verifies the rinds were cooked in oil for at least 80 minutes at a temperature of 237 degrees; or that the snacks were dry-cooked for at least 210 minutes at a temperature of 500 degrees and then cooked in hot oil for an additional 150 minutes at a temperature of at least 302 degrees.

The penalty for not declaring prohibited items can be up to $1,000 for personal importations and up to $250,000 for commercial importation.

Officials said the new rules on chicharrones are meant to target exotic animal diseases originating in certain parts of Mexico.

JESSE - 1-15-2010 at 04:58 PM

Sounds like bull****, since when can a virus-bacteria-fungus survive more than a few minutes in hot oil? plus, i never seen a chicharron that wasn't cooked til totally crunchy.

Bajahowodd - 1-15-2010 at 05:01 PM

They are a nutritional nightmare, and I doubt sincerely that a chicharron ever graces the tables at Jesse's.

DENNIS - 1-15-2010 at 05:01 PM

Did you ever watch Chicharones being made? Into a big ol' washtub of boiling lard....or motor oil....something, they toss a piece of pork skin about the size of a dinner plate and ...POOOOF...it kinda explodes into a huge Chicharon maybe ten times the original size. Fun to watch.

Bajahowodd - 1-15-2010 at 05:04 PM

10W30

JESSE - 1-15-2010 at 05:05 PM

Quote:
Originally posted by Bajahowodd
They are a nutritional nightmare, and I doubt sincerely that a chicharron ever graces the tables at Jesse's.


We made Lamb chicharron as a special, and it was very popular.

Bajahowodd - 1-15-2010 at 05:57 PM

I stand corrected, Jesse. I just thought that since your menu is alta cucina, it wouldn't involve anything that could be considered peasant food. In any event, I dare anyone to have a bad meal at Tres Virgenes. Not gonna happen!:saint:

[Edited on 1-16-2010 by Bajahowodd]

tripledigitken - 1-15-2010 at 06:04 PM

Jesse,

Could you be bribed to cook up some braised pork belly?

Ken

JESSE - 1-15-2010 at 06:27 PM

Quote:
Originally posted by tripledigitken
Jesse,

Could you be bribed to cook up some braised pork belly?

Ken


I have some right now.

tripledigitken - 1-15-2010 at 06:29 PM

I'm not surprized!

Sharksbaja - 1-15-2010 at 11:36 PM

"Chicharrones made in any other state must come with a health certificate that verifies the rinds were cooked in oil for at least 80 minutes at a temperature of 237 degrees; or that the snacks were dry-cooked for at least 210 minutes at a temperature of 500 degrees and then cooked in hot oil for an additional 150 minutes at a temperature of at least 302 degrees"


This has got to be the most rediculous ag thing I've ever seen. They can't be serious. I'd like to meet the person responsible this methodology.

:lol:

wessongroup - 1-15-2010 at 11:44 PM

Quote:
Originally posted by Sharksbaja
"Chicharrones made in any other state must come with a health certificate that verifies the rinds were cooked in oil for at least 80 minutes at a temperature of 237 degrees; or that the snacks were dry-cooked for at least 210 minutes at a temperature of 500 degrees and then cooked in hot oil for an additional 150 minutes at a temperature of at least 302 degrees"


This has got to be the most rediculous ag thing I've ever seen. They can't be serious. I'd like to meet the person responsible this methodology.

:lol:


This is true :lol::lol:

BajaGeoff - 1-19-2010 at 05:23 PM

Seems like pork always gets a bad rap. It's tough being the other white meat.

Bajahowodd - 1-19-2010 at 05:26 PM

Historically, you could probably blame the Jews and Muslims. Just guessing that pigs in the Middle East were highly contaminated. We're talking about centuries ago. But some traditions die hard.

Oso - 1-19-2010 at 05:52 PM

I love real chicharrones (not the sinteticas), especially the ones with some meat and greasy fat on them. But, after twice breaking my partial, I've gotten very careful about chomping down on them. Of course the ones cooked in chile sauce are soft enough, but it's just not the same taste. The only time they've ever grossed me out was once when I got some that hadn't been properly "flamed" before cooking and still had some whisker stubble that tickled the roof of my mouth.

Oso - 1-19-2010 at 05:55 PM

Quote:
Originally posted by Bajahowodd
Historically, you could probably blame the Jews and Muslims. Just guessing that pigs in the Middle East were highly contaminated. We're talking about centuries ago. But some traditions die hard.


You're talking about trichnosis, which is rare today in USDA inspected pig farms but still exists. My High School biology teacher's advice: "Don't eat pink pork."

Go ahead...

Dave - 1-19-2010 at 06:28 PM

Quote:
Originally posted by Bajahowodd
Historically, you could probably blame the Jews


We're used to it. :rolleyes:

TMW - 1-19-2010 at 07:21 PM

Chicharrones recipe (pork cracklings)

courtesy of Cocina Cubana Club (please join) / Pascual Perez and chef Sonia Martinez



2 lbs pork rind or skin [trim most of the fat and discard]
1 tsp salt
2 cups water
Cooking oil for deep fat frying

Cut pork rind into 2-inch squares. sprinkle with salt, spread on cookie sheet in one layer and bake in a 250 F oven for 3 hours.

Cool and set aside in covered jars until ready to use. When needed, pour oil to about 1/3 the depth of the pan. Heat 5-8 minutes on medium high heat. Fry pork rinds until they puff up [about 3-5 minutes].

Drain and serve with a dipping sauce which is a mixture of 2 Tbsps vinegar, 1/8 tsp salt and 1 clove crushed garlic. [Dash of black pepper optional.]

Serves 6

JESSE - 1-19-2010 at 07:23 PM

Quote:
Originally posted by Dave
Quote:
Originally posted by Bajahowodd
Historically, you could probably blame the Jews


We're used to it. :rolleyes:


Jajaja didn't know Jews where important parts of the chicharron universe.

How come you have to bake...

Dave - 1-19-2010 at 07:30 PM

Then fry?

Somewhat off topic but has anyone had a pig snoot sandwich?

There was a place in KC that served up whole pig snoot with mustard, sliced onion and peppers. People lined up at 11am and the place sold out and closed by 2pm.

Deeelicious!

Dave - 1-19-2010 at 07:44 PM

Quote:
Originally posted by JESSE
Jajaja didn't know Jews where important parts of the chicharron universe.


According to Jewish dietary law, pork and shellfish may be eaten only in Chinese restaurants.

Bajahowodd - 1-20-2010 at 01:17 PM

Quote:
Originally posted by Oso
Quote:
Originally posted by Bajahowodd
Historically, you could probably blame the Jews and Muslims. Just guessing that pigs in the Middle East were highly contaminated. We're talking about centuries ago. But some traditions die hard.


You're talking about trichnosis, which is rare today in USDA inspected pig farms but still exists. My High School biology teacher's advice: "Don't eat pink pork."


That's it, exactly. Pork was considered to be unclean. But that doesn't explain why one can't get a decent hamburger in Mumbai!