EVANSVILLE, Ind. — “Pork rinds” have been around forever, but lately these humble crunchies made of pork skin have gained a new status. Call ‘em cracklin’s, chicharrones, pork rinds or bacon rinds.

When it comes to texture and flavor, few snacks rival a perfectly puffed piece of chicharrón. Light, airy, and explosively crunchy, these homemade pork rinds are in a league of their own. While the ...

Make delicious chicharron tacos with guacamole! This recipe shows how to boil pork belly, then fry it until crispy. Served in a warm tortilla with fresh, homemade guacamole.