Step 1

Wash the pork skin very well under running cold water, then place them on a large pot and cover them with plenty of water.

Step 2

Boil over medium heat for about 30 minutes.

Step 3

Discard the cooking water, then wash very well the skins with cold water and cut them into small pieces.

Step 4

Place the skins on a pot and cover with water. Add vinegar, 1 tablespoon of salt, 2 bay leaves and 1 garlic clove.

Step 5

Cook over mediud heat until pork skin pieces are very soft. From 40 to 60 minutes.

Step 6

Discard cooking water, then rinse again with running cold water and place the pieces in a large glass container.

Step 7

Heat olive oil on a cooking pan over medium heat. Add onions, carrots, jalapeño, skinless garlic cloves, the remaining bay leaves, and peppercorns. Sauté for 2 minutes.

Step 8

Remove pan from the heat and add one cup of vinegar, salt, and oregano. Mix well and allow to rest until the mixture reaches room temperature.

Step 9

Add the vegetables mixture to the container with cooked pork skins. Pour in one part of vinegar for every 3 parts of water to cover for about 1-inch all the ingredients.

Step 10

Add salt and mix well, then cover with cling film. Leave cueritos to rest overnight.

Step 11

Next day, transfer cueritos to clean jars or a large container with cover and store in fridge for up to 2 weeks (read notes).