Article: Pork skin is easy to find at smaller butcher shops, charcuteries, or international meat markets. Alternatively, buy a large cut of pork belly with the skin on it. Make sure there is at least a quarter inch (0.6 centimeter) of skin on the meat.  Buy at least a pound (420 grams) of pork skin, not including the meat. Use the skin within 3 days of purchase. The high moisture content of pork skin causes it to spoil quickly. Cut away any meat by slicing through the fatty layer. Next, use the back of a knife or a large spoon to scrape the fat away from each strip of skin. The more fat you remove, the puffier the skins will become. Make sure you always practice good knife safety when handling tough cuts of meat.  Pork skin is tough and rubbery. The fat will be soft and easily scraped away. The leftover fat can be rendered into lard or discarded. The meat can be saved for a pork dish. Once most of the fat is removed from the skin, cut the pork skin into small, bite-sized squares. Aim for pieces that are 2 x 2 inches (about 5 x 5 centimeters).  The pork skins will double in size when fried. Therefore, avoid making excessively large pieces. Wash your hands, knife, and cutting surface after handling raw meat. Consuming raw meat can cause severe illness.

What is a summary?
Purchase some pork skin. Trim the skin away from the fat and meat. Cut the skin into bite-sized pieces.