Cracklings, in the context of a pork roast with skin, are the bits of skin that get cooked to a wonderful crispy-yet-chewey consistency. I think they're absolutely irresistable. Another kind of crackling can be had when you render pork or chicken fat slowly in a pan. All of the fat itself will cook out, leaving behind crispy bits of the protein matrix that holds the fat together. These cracklings are much more like the pork rinds that you buy in the store. Hope this made sense.

--Ruth