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 ...

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 ...

Perhaps it’s time to never again hug a bag of fried pigskins that you picked up at a convenience store. That’s because chicharrones are kind of fancy now, but still fried and even more delicious when ...

Since chef Alex Saenz joined Bisq late last year, the Inman Square restaurant has been in flux. A decent portion of the previous menu, from opening chef Dan Bazzinotti, has been swapped out for ...

EVANSVILLE, Ind. — “Pork rinds” have been around forever, but lately these humble crunchies made of pork skin have gained a new status. Call ‘em cracklin’s, chicharrones, pork rinds or bacon rinds.