Chicharon (Pork Crackling)

We need 2 pounds of pork rind cut into 1 inch square and boil in water with 1 tablespoon salt for thirty minutes. On an oven pan, spread the cooked pork rind and bake at 300 Fahrenheit for three hours (when oven is not available, you may dry the pork rind under the heat of the sun for 1 day). Set aside and let cool. In a pan, deep fry the pork rinds in 1 cup of corn oil until they puff up. Drain puff up pork rinds and serve in dipping sauce made of vinegar and crashed garlic and a pinch of salt to taste.