Place the sliced pork skin in a large bowl or planggana. Add the salt, ground black pepper, and cayenne pepper. Mix thoroughly using your hands until the seasonings are evenly distributed. Marinate for 1 hour.

Heat a wide pan over medium heat. Add the marinated pork skin and pour in the water. Stir continuously to prevent the pieces from sticking together.

After about 5 minutes, add the cooking oil if you are using pork skin with little or no fat. If your pork skin already contains enough fat, you may skip the oil. Continue stirring regularly. Some sticking is normal, but do not stop mixing.

After approximately 45 minutes, you will start hearing popping sounds as the skin begins to brown. Reduce the heat to low.

Continue cooking until the pork skin becomes firmer and produces a hard sound when stirred.

To check if it is ready, tap a piece using a spoon or sandok. If it produces a hollow "toktok" sound, it is ready.

Transfer the pork skin to a bowl and separate it from the oil. Allow it to cool completely. For best results, let it rest overnight before the second frying.

Using the same oil, heat the pan once again.

Add the cooled pork skin and fry until it expands and becomes lighter in color. The skin will puff up and become crispy.

Remove from the oil and drain excess oil.

Allow to cool slightly before serving with spiced vinegar.