I make mine similarly to Moe's second method. We cut ours bigger, say 2" x 1". We start them with water and render the fat. Then we cook them until the moisture totally evaporates. You have to watch the pot closely. As long as there is water, they cook at 212 degrees. As soon as the water is gone, the temp spikes to 375-400. The cracklin's puff up and get crispy, but if you are not paying attention, they will burn quickly.
The Swine Spectator
Klose 20 x 48, Stainless Performer, Smokey Joe Platinum, stainless hibachi, coal rotisserie, cinderblock hog cooker