Cut pork skin or pork belly into bite-sized pieces
Pat the pieces completely dry
Season with salt
Place in a pot or deep pan
Add enough water to cover the meat
Simmer until the water evaporates and the fat begins to render
Continue cooking until the pieces turn golden and crispy
Stir occasionally to prevent sticking or burning
Remove from the oil and drain on paper towels
Serve warm with salt, lime, or salsa if desired