Begin by thoroughly cleaning the chicken skins (balat ng manok), removing any excess fat or meat particles. Pat them dry with paper towels and cut into 4-inch pieces. This careful preparation ensures even cooking and maximum crispiness.

For Phase 1 (Pagpapalambot), combine water (tubig), vinegar (suka), crushed garlic (butil ng bawang, dikdik), whole peppercorns (paminta), and salt (asin) in a large pot. Add the cleaned chicken skins and bring to a boil. Reduce heat and simmer for 15-20 minutes until the skins are tender but still hold their shape. Remove the skins with a slotted spoon (sandok na may butas) and discard the aromatics.

Phase 2 (Pagpapatuyo) focuses on drying the skins. Choose either oven-drying method: arrange skins on a wire rack (rakang pampatuyo) set over a baking sheet and dry in oven at 180°F (82°C) for 2-3 hours until leathery but still flexible. Alternatively, use the refrigerator method by arranging skins on a baking sheet and refrigerating uncovered for 8-12 hours.

For Phase 3 (Pagpiprito), heat lard or canola oil (mantika) to 350-375°F (175-190°C). Fry the dried skins in small batches until they puff up and turn golden brown. You'll know they're ready when the sizzling sound decreases. Remove with a slotted spoon and drain on a wire rack, not paper towels, to maintain crispiness.

While the chicharon cools, prepare the spiced vinegar (sawsawang suka) by combining vinegar, minced garlic, chopped chili pepper (siling labuyo), and ground black pepper. Let the chicharon cool completely to achieve maximum crunchiness before serving with the prepared sawsawan.