new tactic: I'm going to try to make the dish using pork belly or some cut of pork with the skin still attached.
new question: How do I cook pork skin to make it crispy? I'm planning on getting a whole cut and slicing off the skin layer, then baking or broiling it somehow to turn it hard and crispy, like chicharron (cracklings). I want to get this done in about an hour. Is it possible? What's the best way to do it?