Keef's How to Cook Pig Snouts and Lips

[Todd]

Pig snouts and lips are considered a delicacy in many countries.
The hardest part of cooking pig snouts and lips may be finding them. Most independent and chain-store butchers can special order snouts and lips, though you may have to request a considerable amount to make the order worthwhile for the butcher. The taste of pig snouts is similar to fatty pork or bacon. As for texture, pig snouts and lips have a rubbery, slightly crunchy taste. Filipino and Chinese methods of preparation can give snouts and lips special flavor.
Preparing the Snout and Lips
Step 1
Slice the pig snout and lips into thin strips. The thinner the strips, the faster they will cook.
Step 2
Bring 4 to 6 cups of water to a rolling boil and add the pig snout and lips.
Step 3
Reduce the heat immediately and simmer the snout and lips for one hour. Skim the surface for any film or oily deposits.
Step 4
Drain the snout and lips and set aside.
Step 5
Heat 3 tbsp. of olive oil in a medium saucepan over medium heat.
Step 6
Mix in ginger, garlic and onion, and saute until the onions are translucent -- about 10 minutes
Step 7
Add pig snouts and lips, chili flakes, cinnamon, sugar and soy sauce and stir.
Step 8
Pour in white wine or rice wine vinegar and broth, stir and cover.
Step 9
Simmer for one hour, or until the pork is fork tender, and serve.