Pork rinds have long been a topic of debate in health circles. This snack, known for its crunchy texture and rich flavor, ...

by which time much of the fat should have rendered down, melting lusciously into the meat, and the rind will be beginning to crackle. But if, when you poke the tip of a knife into the pork ...

Different from skin-only pork rinds, these cracklins include a bit of meat and fat for a perfect blend of chewy and crispy textures beneath a BBQ seasoning.

Carefully ladle or pour the boiling hot water over the rind of the pork, it should visibly shrink ... the oven and carefully cut off the skin and fat in one piece. Wrap the meat tightly in a ...

If you have pork chops with a thick layer of fat you can trim this off or cook them on their side (rind on the barbecue) for 5-10 minutes to let the fat render. Make sure not to overcook though ...