Chicharrones Picosos (Spicy Cracklings)

1. Remove excess fat under the pork skin by scrapping it with a sharp knife. If there is any hair, use a new razor to shave it or a torch to burn it off.
2. Wash the skin in warm water to get rid of the fat, then tap-dry it thoroughly with paper towels.
3. Cut the cleaned pork skin into medium-sized cubes.
4. Dehydrate the pork skin: Place the cubes in a food dehydrator at 150°F for up to 12 hours or until fully dry and hard. If you don’t have a food dehydrator, you can use an oven (8-12 hours between 150-180°F, often using the 'keep warm' option at 150°F) or an air fryer's dehydrator option. Ensure the skin is completely dehydrated and hard.
5. (Optional, if skipping dehydration): Fry the fresh pork skin in pork lard on low heat, then remove them and let them cool. Bring the lard heat to high, then fry the cooled skin again until puffed and crispy.
6. For frying dehydrated skin: In a pot, add the lard and let it get very hot, about 300-340°F.
7. Fry the dehydrated pork skins for 3 to 6 minutes or until they are fluffy and crispy.
8. To make the seasoning: Blend 1 tablespoon of chiltepin pepper, 1 tablespoon of dried garlic, 1 tablespoon of onion flakes, and 1 teaspoon of salt until it turns into a fine powder.
9. Season the hot chicharrones to taste with the blended spice mixture.