Cut pork skin into 2-inch squares, removing any meat but keeping the fat layer intact. Soak the pieces in a vinegar-water solution (1 part vinegar to 3 parts water) for 30 minutes. Rinse thoroughly under cold water and pat completely dry with paper towels.
pork skin, 1 part vinegar vinegar, 3 parts water water
Arrange pork skin pieces in a single layer on a wire rack over a baking sheet. Leave uncovered at room temperature for at least 12 hours or overnight until the skin feels papery and completely dry with no moisture.
pork skin
Fill a heavy pot or deep fryer with 2-3 inches of neutral oil such as vegetable, peanut, or canola. Heat the oil to 350-375°F, maintaining this temperature throughout frying with a thermometer.
2-3 inches neutral frying oil
Add 4-5 pieces of pork skin to the hot oil in a single layer with 1-inch gaps between pieces. Fry for 3-5 minutes until pieces puff fully and turn golden brown, flipping halfway through. Remove with a slotted spoon when uniformly puffed with no visible raw fat.
pork skin, 2-3 inches neutral frying oil
Transfer fried rinds immediately to a wire rack set over paper towels. While still hot, season evenly with salt, black pepper, garlic powder, and optional cayenne pepper. Toss gently to coat and allow excess oil to drain.
salt, black pepper, garlic powder, cayenne pepper
