When the oil is hot, add the pork rind. only add enough rind so that you can still move it around as it cooks. Adding too much is a bad idea. Take it slowly.
Be careful, it will spit violently. Stand well back, or cover with a plate of frying guard.
At this point, the rind will start to cook. It will also start to stick together. This is a bit of a pain. Try to separate the pieces from one another. You don't want one large matted block. You want individual pieces that can be moved and flipped for even cooking.
After a short while, things start to calm down. Remember to keep things moving. You want to cook the pieces evenly.
Turn the heat down or the cooked bits will burn. If some parts are burnt, you will have to stop cooking, and that will leave some bits not done. Don't think that you will have solid pieces at this point. If you pull one out and try it, it won't be hard because it's hot. It will be a bit chewy even if it's done. So, what you are looking for is all pieces are going golden in colour, with bubbles over MOST of them. You don't want any pieces that look like a golden version of the raw state or not golden at all.