Ok I have these strips of pork skin, fat attached, about 1/2" wide, taken from pork belly I used earlier in the week. I've kept it in the fridge uncovered overnight to dry it a bit. I want to make cracklings, but the only ones I've ever made were from chicken skin: put in a pot of water and simmer until there's no more water, then let cook slowly in their own fat until GBD. But for pork skin - what's the technique? Thanks!!