Here, pig skin is trimmed, simmered, scraped, baked overnight in a low oven, and deep-fried. The water trapped inside the skin boils and evaporates, causing the skin to puff up and expand. For those wondering why they should bother with such a time-consuming process, we must report that turning a discarded bit of trim into an impossibly crunchy snack is very satisfying. Freshly fried rinds are magical when served warm, showered with salt, and chili powder. Portland chef Aaron Barnett serves his magnificent fresh pork rinds with Aleppo pepper and warmed maple syrup, and we heartily recommend you do the same. Please read about Deep-Frying.

Pat dry:

Cut the skin into 4 × 12-inch pieces. Working with one piece at a time, place the skin fat side up on a cutting board. Pressing down on the fat at one end, carefully slice into the fat at an angle until the blade is very close to the skin. Turn the blade so that it is parallel to the skin, and continue carefully slicing away as much fat as possible, being sure not to cut through the skin. When you have sliced through to the other end, turn the piece and slice away the fat from the end you started at. Repeat with the remaining skin. Transfer the skin to a pot and add:

Bring to a boil, reduce the heat to a simmer, cover, and cook until the skin is tender and easily torn, 1 ½ to 2 hours.

Transfer with a slotted spoon to a plate. Preheat the oven to 200°F.

Once the skin is cool enough to handle (but still warm), transfer to a cutting board, pat dry, and spread out fat side up. Using a bench scraper or the flat edge of a metal spatula, gently scrape any remaining fat from the skin (leaving some on is fine, but they will not puff as well). Cut the skin into smaller pieces: 4-inch squares or larger are impressive, but bite-sized, 1-inch pieces are best for serving a crowd. Spread the pieces flat on a wire rack set over a rimmed baking sheet (make sure they do not overlap). Bake for at least 8 hours, or overnight for the puffiest results. The skin should be light brown and very hard.

Once oven-dried, the rinds can be kept in a closed container and refrigerated for up to 2 weeks. Fry them as needed.

When ready to serve, heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven:

Fry the pieces in batches until they puff and expand, about 30 seconds. Transfer to a plate lined with paper towels and sprinkle liberally with:

Serve while hot as an appetizer or snack. Crumbled or chopped pork rinds may also be used as a crunchy topping for dishes like Larb.