CRISPY PORK WITH SALTED FISH ( KIAM HU TU BAK- IN HOKKIEN DIALECT )

There is a humble foodstall in Kuching which is famous among night owls. One of its signature dishes, crispy pork with salted fish (KIAM HU TU BAK in local dialect), goes very well with porridge.
I've re-created the dish. I've found that using 3-layer pork without skin gives a more pleasant chewing experience as the skin is still quite tough after deep frying.
If you have a technique to make the skin as crispy as the meat, please share it with me. Many thanks.
INGREDIENTS (Portion for 1-2 person )
200g 3-layer pork without skin
1 Chinese dry sausage ( Lap Cheong )
A handful of salted fish
A generous amount of ginger
cooking oil