Add water and pork skin to your pressure cooker. The amounts should be about the same - for example, 400 grams each. The meat should be covered by the liquid.

Turn on your pressure cooker to 1 bar and cook the pork skin for 2 hours.

Let your pressure cooker release the pressure and take off the lid.

Take the skin out and place it on a cutting board with the skin side down. Be very careful as the meat is very porous and can easily break.

Use a butter knife/regular knife to carefully scrape away the fat. This is one of the hardest parts of the recipe because the skin can easily be scraped off with the fat.

I made two different pieces of skin and there's no doubt that the best one was the one from which I removed the most fat.

Then place the skin in a dehydrator and dry it thoroughly. Mine took 10 hours at 63 degrees Celsius (145 degrees Fahrenheit). If you don't have a dehydrator, set them in the oven at the lowest possible temperature your oven has.

The skin should become flexible like plastic/leather, where it can bend slightly. If it's too dry or too moist, it won't puff up much.

Maybe dab the skin dry a few times during the drying process with a clean cloth. The fat is hard to get dry, which is why it needed to be removed.

Once it's been in the dehydrator and is dry, it should be deep-fried.

Heat your deep fryer to 190 degrees Celsius (374 degrees Fahrenheit) and break small pieces off the skin and put them in the fryer.

They will pop up quite quickly. Press them down a few times to make sure they get crispy all over. It takes about 1-2 minutes.

Take them out of the fryer and place them on grease-absorbing paper.

Pat them dry on top and season with salt.

Serve immediately, and basically, I can already guarantee that you've made too few – no matter how many you've made.