crackling (redirected from Pork rind)

crack·ling  (krklng)

n.

1. The production of a succession of slight sharp snapping noises.

2. cracklings The crisp bits that remain after rendering fat from meat or frying or roasting the skin, especially of a pig or a goose.

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[Sense 2, Dutch krakeling, from obsolete Dutch kraeckelingh, from Middle Dutch krkelinc, from krken, to crack; see cracknel.]

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crackling [ˈkræklɪŋ]

n

(Cookery) the crisp browned skin of roast pork

Thesaurus

Noun	1.	crackling - the residue that remains after animal fat has been rendered greaves residue - matter that remains after something has been removed
	2.	crackling - the sharp sound of snapping noises crackle, crepitation decrepitation - the crackling or breaking up of certain crystals when they are heated noise - sound of any kind (especially unintelligible or dissonant sound); "he enjoyed the street noises"; "they heard indistinct noises of people talking"; "during the firework display that ended the gala the noise reached 98 decibels"

Translations

crackling [ˈkræklɪŋ] N

1. (= no pl) (Culin) → chicharrones mpl

2. (= sound) → chisporroteo m; (on radio, telephone) → interferencias fpl

crackling [ˈkræklɪŋ] n

(= sound) [fire, flames] → crépitement m

(on radio, telephone) → grésillement, friture f >

(= roasted skin) [pork] → couenne f rôtie

crackling

n no pl

= crackle N

(Cook) → Kruste f (des Schweinebratens)

crackling [ˈkræklɪŋ] n

a. (sound) → crepitio; (on radio, telephone) → disturbo; (of frying food) → sfrigolio

b. (of pork) → cotenna (di maiale) arrostita