If removing fat from a piece of pork, use a sharp knife to cut against the grain and strip off the skin.
Slice the pork skin into bite sized pieces and poke several holes throughout.
Add oil to a large pan. Once it reaches an internal temperature of 200C/400F, drop pieces of the pork skin in and let it fry for 30-45 seconds, or until they puff up.
Use a slotted spoon to remove them from the oil and place them on a paper towel to soak up excess oil.
Sprinkle with salt and pepper and serve immediately.
TO STORE: Leftovers can be stored at room temperature in an airtight container for up to one week. If you'd like them to keep longer, store them in the refrigerator. TO FREEZE: Place the cooked and cooled chicaron in a ziplock bag and store them in the freezer for up to 6 months.