Cueritos en Escabeche (Pickled Pork Skin)

Shave any hair in the pork skin and scrape both sides with a knife to clean the skin and remove the fat, cut it into strips about one centimeter wide. Place it in a pot, cover with water, add about 1 tbsp of salt, and cook for about 15 minutes on high heat. Strain it and rinse it off with warm water to remove any liquid fat and impurities. Add the skin back to the pot and add the rest of the ingredients, boil for 10 minutes, and then strain it, rinse it off with warm water, and remove everything leaving only the skin. To make the escabeche, add oil to a pot and the onions and cook for a few minutes, then add the garlic, serrano, and carrots and keep cooking until they wilt a little, add salt to taste, all the oregano, the water and vinegar along with the chiltepin and cueritos (skin), cook on high heat and count 3 minutes when it starts boiling, then add everything to a pickling jar and close it with the lid. let it cool down to room temperature and then you can store in the pantry or the fridge. In the fridge, the liquid is going to turn thick like a gel but you can warm up some just as you need.