Prepare the pork skin

• Cut the pork skin with its fat into bite-sized pieces
• Pat the pieces thoroughly dry and season with salt

Heat the pork fat

• Melt the pork fat in a stockpot over medium heat until it reaches frying temperature

Fry the chicharrones

• Fry the pork skin pieces in the pork fat until deeply golden and very crispy
• Stir occasionally so they cook evenly

Drain and serve

• Lift the chicharrones out with a slotted spoon and drain on paper
• Sprinkle with a little more salt and serve while hot and crispy