Like Saute86 said, cook on low fire rendering out the "fat", then turn heat up and let them brown. Remove and allow to cool, and with grease hot, start putting them back in and they will "pop" to make you a good cracklin.
Now, there are cracklins and there are pork skins! Cracklins are identified with some meat still on skin. Pork skins are just that, pork skins with no meat.
I was cooking 3,000lbs of pork skins a week back in the 60's. Not cracklins, but pork skins. We were the first at Stop N Shop Grocers to make and sell the pork skins that were "popped" up, cooking and jugging in glass gallon jugs, selling them for $1.00, with a .50 return on jug. We discovered the "popping" of the skins when one day, the store got busy, I had to remove the skins and work in the store for a short time, then returned, reheated the 3 black iron pots with the rendered grease, throwed them skins back in, and magic happened! I was only 17 working for my uncle who owned the store. Man we sold some pork skins after that.
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