Place the skin and 2 litres (70 fl oz) water in a saucepan and bring to the boil. Reduce heat to low and simmer for 4 hours or until the skin is soft, topping up with water to keep the skin covered, if necessary. Allow to cool in the liquid. Drain and place flat on a tray and refrigerate overnight.
Using a sharp knife, trim the fat from the skin, being careful to keep the skin intact. Place on a baking tray lined with baking paper. Dry in a dehydrator at 60°C (140°F) for 6 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry.
When ready to serve, snap the skin into about 4 cm (1½ inch) squares. Heat the oil in a deep-fryer or deep saucepan to 180°C (350°F). Deep-fry the pork skin for 1 minute, then remove and drain on paper towel. Cut into thin strips.