This is a repost of one of my recipes:

Chicharron (pork cracklings)
Posted By: Gladys/PR
Date: Fri Nov 15th 2002
In Reply to: ISO: cracklins or chicharrones
Board: Heirloom Recipes/Kitchen Memories at Recipelink.com

This is one of those delicious recipes that result in high cholesterol & are not probably the best alternative for healthy adults. Nevertheless, I am surprised at the recipe quoted as Puerto Rican & I must produce, for setting the record straight, the recipe for Puerto Rican CHICHARRONES. Other recipes might be right, but are not the way the chicharrones are prepared in Puerto Rico. Also, CHICHARRONES have no meat, they are strictly done with the pork skin and grease (in Puerto Rico). The Lechon Asado (PR) is similar to the Hawaiian & Cuban roasted Pork & the result is a rich, elegant & delicious product far different from the CHICHARRONES.

CHICHARRON
Source:\"COCINE A GUSTO\", by Berta Cabanillas, Carmen Ginorio & Carmen Quiros Mercado, First edition, printed in 1950, Editorial de la Universidad de Puerto Rico. (translation is mine)

Cut the pork skin (with grease) in small pieces. Put it in a pot with cold water for approximately two hours. Drain & put it in a skillet. Cook it in moderate heat (medium) until most of the grease had dissolved. Change it into another pot or bigger skillet (drain it from all the grease). Now is the time for using higher heat. Fry them until it begins to change to a golden color. Spray them while frying, with salty water in order that they become what we call VOLADOS (airy). They will have the same texture & appearence than the LAYS PORK CRACKLINGS.