On a work surface, prick the pork rind all over using the tip of a paring knife. Using a very sharp knife, score the rind at ¼-inch (5 mm) intervals in a crosshatch pattern without cutting through to the flesh. Cut the pork lengthwise into 3 equal pieces. Thoroughly rub the flesh of the pork with the sugar mixture. Place the pork in a 13 x 9-inch (33 x 23 cm) glass dish, rind-side facing up. Refrigerate, uncovered, for 48 hours to dry out the rind.
