First time making pork cracklins. I made sure to get skin with a good amount of fat attached so they’d fry up with that hard crunchy top with a soft, buttery layer. They were fried in bacon grease and lard between 200-220 F for about 65 minutes until they browned and the skin began to blister. Next, they were taken out to cool and drain, and then returned to the grease for about 1 minute at 400 F to flash fry them and get the skin to puff up. Finally, were removed from the grease to cool and dry and then received salt to season.
Pros: They turned out perfect. Easy to make. You control the ingredients.
Cons: Your entire house will smell like a grease fryer. They aren’t a huge $ savings vs buying pork rinds/cracklins/chicarrones. Grease cleanup and disposal. 
