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 ...

Not quite bacon, not quite chicharrones, puffy pork belly is the Goldilocks zone between the two, a dish that emerges when one makes the decision to deep fry a skin-on pork belly. I’ve written ...

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 ...

There’s a pork belly dish too, which is a riff on a classic Alinea dish Perretta fell in love with in Chicago. Both are equally delicate and ornate, and unlike anything seen on The Meat Show before.