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Boil pork rinds in salted water until soft (about 1 hour).
Dry it well, cut it into small pieces and dry it in an oven at 80°C for 3-4 hours.
Fry in hot oil (180°C) until puffy and crisp. Drain on paper towels and salt lightly.
In a tall container, place the egg, anchovy fillets, lemon juice and a pinch of salt. Blend with an immersion blender, adding the oil flush until a creamy mayonnaise is obtained.
Roast the peppers in a 200°C oven until the skin is lightly charred. Let them cool, remove the skin, and cut them into cubes.
In a frying pan, sauté the chopped onion and garlic with a little oil. Add the peppers and chili, cook for a few minutes, and whisk half of the mixture to make a cream.
Toast the barley in a pan with a drizzle of oil, then add a ladle of hot broth. Cook by adding broth a little at a time, as for a risotto, for about 20-25 minutes.
Halfway through cooking, add the creamed peppers and the rest of the diced peppers. Adjust for salt and pepper.
Arrange the orzotto on the plate, creating a compact base. Add a few drops of anchovy mayonnaise. Garnish with the pork popcorn, fresh mint leaves and, if desired, a drizzle of raw oil.