Pork rinds are pork skin that have been dehydrated and deep-fried (or baked) until puffy and crisp. They have a deeply savory, pork flavor and eat like a bacon-flavored chip. Several cuisines feature pork rinds, though they go by different names and vary slightly.
In Central and South America, pork rinds are called chicharrons, and often have some meat attached to the skin as well, often pork belly. They’re eaten as a snack and can be served with dips, salsas and tortillas. In the Philippines, the food goes by the name of chicharron, and can be made by frying pork skins or pork belly strips to be consumed as a snack or main meal, respectively. In Thailand, deep-fried pork rinds are called kaeb moo; they can be made with just pork skin or pork skin with a bit of fat attached.
In the American South, pork rinds are called cracklings, or cracklins, and have a bit of fat and meat attached. Because they have some fat attached, it prevents the pork skin from curling when it puffs. You can find cracklings at gas stations and grocery stores in a variety of flavors, at barbecue joints or in contemporary American restaurants where they might accompany pimento cheese or smoked fish dip. In the U.K., pork rinds are called pork scratchings, where they are a popular snack served at pubs alongside pints of beer. Pork rinds have found their way onto restaurant menus here too, where they add savory crunch and bacon-esque flavor to dishes ranging from roasted vegetables to desserts.
Source: Food Network