In a deep pot, combine pork rinds, vinegar, garlic, peppercorns, and salt. Over medium heat, bring to a boil, skimming scum that floats on top.
Lower heat, cover, and continue to cook for about 40 to 50 minutes or until tender but not falling apart.
Drain well, discarding the liquid and aromatics. Refrigerate for about 30 minutes or until completely cooled.
Arrange pork rinds in a single layer on wire rack set over a baking sheet. Bake in a 200 F oven for about 3 to 4 hours or until shrunken, dry, and brittle. Remove from the oven.
In a thick-bottomed pot, heat about 3-inches deep of oil to 350 F. Gently add dried pork rinds in batches as needed and deep-fry for about 2 to 4 minutes or until puffed up and begin to float.
Using a slotted spoon, remove fried chicharon and drain on a wire rack. Season with salt to taste.