Using a sharp knife, cut your pork skin into manageable pieces, 1-2 inch squares.
The pork skin pieces should all possess a one-quarter inch layer of fat at least.
If the skin possesses more than a half inch of fat, then trim it down a bit.
Using a shallow marinade bowl, line it completely with the sea salt.
Next, place your cut pork skin strips onto the salt layer.
Cover the pork skins with more sea salt completely, then cover the marinade bowl with saran wrap or tinfoil.
Place the marinade bowl into the refrigerator for approximately 5-6 days so that the pork skins and fat can properly cure.
The curing process will remove excess water from the pork skin.
Once the 5-6 day curing process has completed, rinse your cured pork skins under fresh water.
You can use tap water if it's clean or you can use mineral water.
Be sure that all of the salt is rinsed clean from the pork.
Soak your pork skin in water for one additional day.
Do not add any salt to the water.
Place your prepared pork skins into a large oven tray.
Completely cover the skins with the duck fat.
Make sure that you grease both sides of the skins with the fat.
Set your oven to 150 degrees Celsius or 300 degrees Fahrenheit.
Once the oven has heated, slide your pork skin into it.
Allow the pork skins to cook for 2-3 hours, or until the skins are a nice golden brown color.
Once cooked, you can store the pork cracklings in the refrigerator for a lengthy period of time.
When you want to eat a fresh batch of them, they can be recooked at 150 degrees Celsius or 300 degrees Fahrenheit for half an hour.
For the best recooking result, be sure to lather the pork cracklings with more duck fat.
Once your pork skin cracklings have been cooked to a puffed up and brittle golden brown state, take a clean and dry meat cleaver and cut the skins into snack or bite sizes.
The sharper the cleaver knife is, the easier this process will be.
The trick is to serve the pork cracklings while they are still a little warm, as they are absolutely delicious to consume heated.
Add a bit of black pepper to the cracklings, another side dish or maybe potato chips, and you have a full table for your party dinner.