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BajaNews
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Chicharrones face import restrictions
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.
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JESSE
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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.
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Bajahowodd
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They are a nutritional nightmare, and I doubt sincerely that a chicharron ever graces the tables at Jesse's.
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DENNIS
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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.
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Bajahowodd
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10W30
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JESSE
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| 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.
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Bajahowodd
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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!
[Edited on 1-16-2010 by Bajahowodd]
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tripledigitken
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Jesse,
Could you be bribed to cook up some braised pork belly?
Ken
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JESSE
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| Quote: | Originally posted by tripledigitken
Jesse,
Could you be bribed to cook up some braised pork belly?
Ken |
I have some right now.
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tripledigitken
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I'm not surprized!
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Sharksbaja
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"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.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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wessongroup
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Mood: Suicide Hot line ... please hold
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| 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.
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This is true
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BajaGeoff
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Seems like pork always gets a bad rap. It's tough being the other white meat.
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Bajahowodd
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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.
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Oso
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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.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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Oso
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| 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."
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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Dave
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Go ahead...
| Quote: | Originally posted by Bajahowodd
Historically, you could probably blame the Jews |
We're used to it. 
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TMW
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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
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JESSE
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| Quote: | Originally posted by Dave
| Quote: | Originally posted by Bajahowodd
Historically, you could probably blame the Jews |
We're used to it. |
Jajaja didn't know Jews where important parts of the chicharron universe.
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Dave
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How come you have to bake...
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!
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