Pork Cracklings (Chicharon)

Pork Cracklings (Chicharon)

2 pounds pork rind, cut into 1-inch squares
1 cup vegetable or corn oil
patis or salt and freshly ground pepper to taste
3 cups water

DIPPING SAUCE:
3 tablespoons apple cider vinegar
1 tablespoon salt
3 cloves crushed garlic

Boil cut pork rind in water and salt for 30 minutes. On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours. Set aside and let cool. Deep fry rinds in a skillet in hot oil over high heat until they puff up.

DIPPING SAUCE: Combine all ingredients and mix well.