Reducing Risk Factors in Retail and Food Service: Maricopa County, Arizona Environmental Health Division - Chicharrones con carne
Maricopa County, Arizona Environmental Health Division
Chicharrones con carne
Chicharrones con carne, meaning pork rinds with meat can be made two ways, chicharron de pella, or chicharron picado.
Chicharron de pella is made of thick sliced pork bellies and chicharron picado is made of the left over pork skin trimmings from the carnita making process. Both of these products are identical through out the whole process of making chicharrones con carne.
Currently, you are observing the process of chicarrones picado. The left over pork trimmings are cut into smaller pieces prior to deep-frying. The size of these cuts may vary from one carniceria to the next, but usually are no greater than two inches.
Once the product has been cut they are placed in a large vat where they are left to fry in their own juices.
This cooking process may take anywhere from two to two and a half hours depending on the size of the product used.
The final cooking temperature of this product as a minimum should be a 145 degrees Fahrenheit for 15 seconds.
The chicharrones con carne are removed from the vat and are strained of any remaining grease.
The product is then placed in the display case, or into a sheet pan and pressed to make what is called chicharrones prensado.
Remember that as a minimum this product should be held hot at 130 degrees Fahrenheit.
As an observation some facilities may keep chicharrones de pella or chicharrones picados out of temperature control. Before doing so it is important to speak with your local regulatory official for proper guidance on these procedures.
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