Content creator and food entrepreneur Jack Cuso has a Chicharrones Burnt Ends preparation similar to Morris’ pork belly burnt ends but with the skin on for a crispy-crunchy texture.

In the U.S., chicharrón typically means pork rinds — and possibly pork cracklings or the crispy skin on pork belly. But it’s one of Mexico’s most versatile foods, eaten alone, in tacos, in ...

A killer bar snack: chicharrones — deep fried pork belly bites, essentially — with lime and Valentina hot sauce at Astral, a pop-up turned residency at Northeast Portland's new Duality Brewing.

It’s belly meat with the skin attached. It’s called crispy pork belly on the menu, but Joel likens it to Mexico’s chicharrón carnudo, “which means, like, a meaty chicharrón,” he said.

The pork belly is excellent here, but it does need to be tossed with something that complements and contrasts with its richness–this is where the plantains do wonders. For those wishing to get the ...

His pork belly chicharrones ($10 per half a pound) aren’t your typical pork rinds; they are thick and chewy slabs of deep-fried pork belly crisped to perfection while remaining juicy inside.

Pork rinds are only made of the skin of the pork, usually the belly. As with chicharrones, there are many ways to make them. You can also boil the pork belly, then scrape off the fat.Or you can ...