Just back from Central American where I ate a taco of chicharrones. They were soft, velvety, fatty and oh so flavourful. In the Spanish/English dictionary in my head, chicharrones are what I would call pork scratchings ie. pork belly cooked until very crisp and salted to within an inch of its life. But these were soft. The guy who made them told me, as much as we could understand each other, that he did make them like this, and then, when they were crispy, cooked them again until soft. But everywhere I look, chicharrones gives me recipes for pork scratchings. Can anyone help? submitted by /u/lastaccountgotlocked