Yield: 1 quart

Method:

Toss the pork skin pieces with the salt and sugar, coating them evenly. Transfer to the refrigerator and chill for 12 hours.



Remove the pork skin pieces from the refrigerator and dry them on paper towels. Put the oil in a large pot with high sides and heat until it reaches 350ºF. Working in batches, add the pork skin pieces and fry until crispy, about 7 minutes. (Make sure that the temperature of the oil returns to 350ºF before frying a new batch.) Remove with a slotted spoon and transfer to a paper towel–lined plate to drain. Season with salt and pepper before serving.