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1
Cut the pork skin into 4 pieces.
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2
It will cook more evenly and be easier to clean later on.
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3
In a large saucepan over medium heat, bring 4 quarts water to a simmer.
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4
Add the skins and cook for 1 hour, or until they are soft and somewhat gelatinous.
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5
Preheat the oven to 300 degrees F.
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6
Remove the skins from the water with a slotted spoon and put onto a large plate.
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7
Discard the liquid.
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8
Let the skins cool in the refrigerator for at least 15 minutes so they will be easier to handle.
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9
Put one of the pieces on a cutting board skin-side-down.
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10
The other side will have bits of meat and fat on it that will have turned white during cooking.
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11
With a very sharp chef's knife, slice as much of the meat and fat off as possible, leaving only a thin piece of skin.
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12
Be careful not to slice into the skin underneath.
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13
The cleaner you get the skin, the crispier the crackling will be when fried.
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14
Repeat with remaining pieces.
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15
Arrange the skins on a parchment-paper or Silpat-lined sheet tray and put in the oven for 1 1/2 hours.
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16
Flip the skins and continue cooking for 1 1/2 hours, or until the skins are completely dry.
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17
Remove from the oven and let cool.
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18
When cool enough to handle, scrape off any remaining bits of fat and meat.
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19
The back of a knife works well for this.
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20
At this point, the cracklings can be stored in an airtight container for up to 1 week.
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21
Heat about 4 inches of oil in a deep-fryer or pot to 350 degrees F. Break the cracklings into small, inch-sized pieces.
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22
Fry in batches for 30 to 45 seconds, until crisp and puffy.
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23
Remove from the oil and season with salt.
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24
Serve immediately.
