The pork fat should be cut up into thin slices, no more than about 1 inch square.
You will then want to take out a non stick skillet. Any skillet that is worn and tends to get food stuck to it, is going to cause you problems with this recipe. We use a Teflon coated skillet, which gets the job done well.
You will want to preheat the skillet to high, with the extra virgin olive oil. Olive oil has an extremely high burning point, which makes it great for this recipe.
Once the skillet is thoroughly heated, begin placing the precut pork pieces into the burning hot oil, and cook them until crisp.
Cooking time will vary, depending on the pork fat sizes.
Season the fat pieces both before and after you deep fry it.