chicharron, a dish usually featuring deep-fried pork rind (skin) or pork belly or both, popular in Spain and Central and South America. Recipes for chicharron vary greatly. Most use pork; others use mutton, beef, or chicken. Pork belly and rib cuts are common. The main ingredient is typically seasoned, boiled, dried, and deep-fried. Depending on the cuisine, a serving may include meat, fat, and skin.
Chicharron usually is served alone as a snack, as the meat portion in soup or stew, with vegetables or salsa, or in tacos. Although chicharrones are sometimes referred to as pork rinds, the two foods may differ in that the latter consists only of pork skin while the former may include meat as well as skin.
The Spanish word chicharrón means “crackling,” presumably a reference to the sounds made as the meat or rind is fried.