In this case, I'm talking about Draper's Pork N' Roll, an unapologetic love letter to Colombia's culinary obsession with chicharrón With modern restaurant culture wholeheartedly embracing versatile ...

At Teddy’s Barbecue, Ana Maria Garcia cooks up chicharrón en salsa and handmade tortillas for a breakfast that will set you right again. Ask for the pork belly at Teddy’s Barbecue on a Saturday, and ...

Executive chef Dan Perretta describes the process behind his giant chicharron as relatively simple, but what arrives at the table is a definitive showstopper: host Nick Solares dubs it the “best ...

Chef Rick Martinez, a James Beard award winner, helped an NPR host recreate a beloved Ecuadorian dish his family ate during ...

In a large resealable plastic bag, combine garlic, oregano, lime juice, salt, pepper, and cumin. Add pork belly, seal bag, and massage until marinade is evenly distributed. Refrigerate at least 2 ...

Many people might know chicharrónes as a dried snack food — pork rinds. But in Latin cuisine, they also are fried chunks of pork that, in this dish, add a touch of decadence and crispy texture to ...

As I was putting this together, I was sure it would be WAY too rich. Between the pork belly, chicharron and all the cheeses, there is about a week's worth of fat in this one crunch wrap. But it turns ...