Pork rinds are considered an incomplete source of protein because they contain very low amounts of some essential amino acids, including methionine, tryptophan, and histidine.

It is traditionally served with beans, rice, fried eggs, chorizo, ground meat, avocado, and ripe plantain and arepa in a typical plate called bandeja paisa.

[6][7] In Quebec, they are often called oreilles de crisse (Christ's ears) and are eaten almost exclusively as part of traditional cabane à sucre meals.

Preparation could change from using pig fat as a base, boiling, and later frying, but many prefer using a wok-like pot and wood-fire cooking.

The process requires uniformly cooking rinds, and while the product dehydrates, it cracks, losing small pieces, which are collected afterward and become a thick, fatty salsa, that can be mixed as an ingredient in other salsa de chicharrón recipes or used for its flavor and fat in pan frying.

Cueritos are the same as pork rinds, but are soft, chewy, and translucent, as they are not heavily cooked unlike the chicharrón, which is very crispy.

They are easily available in Mexico as antojo and sold on the streets, usually by butchers, oftentimes served fresh, but one can also find them marinated with vinegar and onion at tienditas.

Pieces of fried meat, skin, or membrane produced as a byproduct of rendering lard are also called cracklings.

Cracklings consist of either roasted or fried pork rind that has had salt rubbed into it and scored with a sharp knife: "A crackling offers a square of skin that cracks when you bite into it, giving way to a little pocket of hot fat and a salty layer of pork meat.

[12] Pork rinds normally refer to a snack food commercially sold in plastic bags.

Pork rinds sold in the United States are occasionally stained with a pink or purple spot.

In an interview in 1988, he admitted to liking pork rinds in much the same way that Ronald Reagan was known to enjoy jelly beans.

His statement that he liked pork rinds caused an immediate sales spike and manufacturer Rudolph Foods Company had to have its employees work overtime to keep up with the demand.

Chicharon (derived from the Spanish chicharrón; also spelled tsitsaron) is usually bought from balut vendors as pulutan (i.e., appetizer dishes usually eaten with alcoholic beverages).

[16][17] One way of making khaep mu is to first cure the pork skin, with an attached layer of fat, in salt for several days, after which it is soaked in water for a couple of hours.

[19] Yet another way to make this dish in Thailand is to first cut the pork skin into strips, then boil them in water after which they are thoroughly dried before being deep-fried.

Due to various economic difficulties in the pre-Đổi Mới era, cooking oil and meat were still considered luxury goods, and consequently liquid fat and pork rinds became excellent replacements in Vietnamese daily meals.

Most krupuk kulit sold in Indonesia are made from cattle skin, either cow or water buffalo (kerbau); however, in areas with large non-Muslim populations such as Bali, Batak, Toraja, Dayak lands, and most Chinatowns in Medan, Jakarta, Surabaya, Semarang, Surakarta, and other cities, pork rinds (krupuk kulit babi) are popular and widely available.

Compared to common cow skin crackers, krupuk kulit babi have a lighter colour and crumble more easily.

In most Slavic countries, they are known as škvarky  [cs] (as in the Czech Republic and Slovakia), skwarki (as in Poland), șorici  [ro] (as in Romania), shkvarký  [uk] (as in Bulgaria, Russia or Ukraine), ocvirki  [sl] (as in Slovenia) or Čvarci (as in Croatia, Serbia or Bosnia).

They are part of the traditional Czech dish bramborové knedlíky se škvarkama a kyselým zelím, or potato dumplings with cracklings and sauerkraut.

In Catalonia (Spain), a llardó is each of the pieces of fried animal fat (especially of pork) that remain after pressing to extract the lard, so that they are golden and crunchy.

The llardó is used as an appetizer, as a snack, and is essential to make the coca de llardons, a cake typical in Catalonia during different festivals.

[26] Pork scratchings typically are heavy and hard, have a crispy layer of fat under the skin, and are flavoured only with salt.

Unlike the physically large, but relatively light bags of deep-fried skin without the fat sold around the world, in the UK they are sold in relatively small bags which usually weigh between 42 and 90 grams (1.5–3.2 oz) and are eaten as an accompaniment to a pint of beer in a pub, just like crisps or peanuts.

A more recent development is the pork crunch, which is made from the back rind and again double-fried to become a large, puffy snack.

[28] Some supermarkets now sell just the layer of skin and fat (no meat), in a raw form for home grilling or roasting, or cooked and ready to eat from hot food counters.