Most cooks look at pork skin as a waste product. I look at it and see perfectly golden brown, puffed, crisp chips that put potato chips to shame. I use fried pork skins at BarBacon as an appetizer, either served with a vinegary dipping sauce or in place of tortilla chips for a spinach-bacon dip or Bacon Chorizo Fundido. They’re also great paired with bacon. Seasoned with the same rub, it’s like a keto diet trail mix.
Put the pork skin in a large pot and cover with water. Weigh it down with a plate the entire time of cooking to keep it submerged. Bring the water to a boil, lower the heat to a simmer, and cook until the skin is soft and pliable but not falling apart and the water is white, 1½ to 2 hours. Add more water as needed to keep the skin well covered.
Using a large spider or slotted spoon, carefully remove the skin and arrange in an even layer, with no folds, on a cooling rack set over a baking sheet. Discard the cooking water. Put the baking sheet in the refrigerator, uncovered, and let cool completely, about 2 hours. When the skin is cold, use a spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin.
In a deep-fryer or Dutch oven, heat the oil over medium heat until it reaches 375°F (193°C) on a deep-fry thermometer. Line a baking sheet with several layers of paper towels and place the rub in a bowl.
Cut the skin into strips
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