Ask the Colonel what the best part of his secret recipe is, and he'll say the skin. The best part of peking duck is the crispy skin. The best temaki is made with salmon skin. Hannibal found human skin to be useful for more than masks and lampshades--but variations on Filipino favorites as well. It should be no surprise that skin is also the best part of the pig; especially when rendered, fried, and puffed.
What makes pork skin better than all other skins, is that it can be bought without any pesky meat. There's no skipping the butchering foreplay with chicken--and good luck with the salmon outside of Alaska. Don't even bother trying with the sapien stuff. Only pork skins can be bought directly, and every culture gives them a unique special treatment.
When I'm too poor for meat, but don't want to kid myself with a veggie platter, I turn to chicharrones--which are what tiny bags of US pork rinds at the checkout counter wish to be when they grow up. They usually run just shy of a dollar per pound, and no other food can compete with their calorie/$ ratio.
Crunching on giant discs of fried skin and fat isn't for everyone. Fortunately, I was taught a way to make them more tender and manageable. When simmered in salsa verde, chicharonnes soften, and become an excellent taco filling. They can even be used as a side or part of a taquiza--all that matters is that they are delicious and must be eaten.
Start by making the salsa verde, which is essentially a bunch of roasted green vegetation blended together. A handful of tomatillos, a few chiles, bunch of cilantro, and couple cloves of garlic do just fine.
Once the green stuff is roasted, blended, salted and has turned into liquid green stuff, pour it into a saute pan. Integrate slices of chicharron into the salsa, cover, and simmer on low heat for 10 minutes. As the chicharrones ready, warm corn tortillas until malleable.
Ladle the soul warming, spicy chicharron stew into the tortillas. Toppings aren't necessary, but a little crema can help with the burn, and pickled onions will brighten each bite. More chicharrones can be used for crunch as well--displaying the textural diversity of fat and skin. Just be ready for luscious, porcine strands of delight.