Homemade Chicharrones (Pork Rinds)

Method

1. Put the pork skin in a large pot, cover with water, and add the salt. Simmer gently for 1 to 1.5 hours, until the skin is soft and pliable.
2. Drain and let it cool until you can handle it. Lay each sheet skin side down and scrape off all the fat with a spoon or bench scraper. Any fat left on will stop the rinds from puffing.
3. Cut the skin into 1 to 2 in squares.
4. Dry the pieces on racks in a dehydrator or an oven at its lowest setting (about 170°F) for 6 to 8 hours, until hard, translucent, and brittle like plastic.
5. Heat the lard in a heavy pot to 375 to 400°F (190 to 205°C). Use a deep pot filled no more than halfway, and keep a lid nearby.
6. Fry a few pieces at a time. They will puff and curl within 10 to 30 seconds. Lift them out as soon as they stop expanding.
7. Drain on a rack and salt immediately while hot.