Chicharrón — known in English as pork rinds, pork scratchings or crackling — is pork skin (and sometimes attached fat and meat) fried or roasted until it renders, dries and either blisters into an airy, glassy crunch or crisps into a dense, chewy-brittle snack. Salted while hot, it is a beloved snack and cooking ingredient across Latin America, Spain, the Philippines, Britain and Southeast Asia, where it goes by names such as chicharrón, torresmo, khaep mu and pork scratchings.