PORK SNOUT RECIPES RECIPES

Steps:

• Heat the oven to 300. Place the snouts, wine and stock in a covered pot with a 1/4 teaspoon of salt and cook for 3 hours, or until very tender. Remove the snouts from their liquid and cool until firm enough to handle.
• In a saute pan, heat a tablespoon of oil until lightly smoking.
• Brown the pork scrap, seasoning with salt and pepper, then cover with 1 cup of the reserved snout liquid and cook, covered on medium heat for 45 minutes , or until tender.
• Shred the pork scrap, then cook down in the liquid until the pan is nearly dry. Cool the shredded pork and reserve.
• Stuff each pork nostril with 2 tsp of the shredded pork, then bread the snouts by dipping first in flour, then beaten egg and lastly the panko breadcrumbs.
• Roughly chop the black truffle, then add it to the snout liquid and reduce on medium heat until only 1/2 cup remains, about 30 minutes.
• Finishing and plating
• Heat a saute pan with a few tablespoons of oil and a tablespoon of the butter. Brown the snouts on medium heat until golden and crisp on each side, about 5 minutes.
• Remove the snouts from pan and keep warm.
• Heat the truffled snout stock on medium heat and whisk in 1 tbsp of unsalted butter.
• Continue to whisk until the butter is absorbed and the sauce thickens enough to coat the back of a spoon, then add some lemon juice to taste.
• Place a fried pork snout on each of two preheated plates. Garnish each plate with 2 tablespoons of the sauce and serve immediately.

Steps:

• Place pig snouts in a sauce pan or the Instant Pot using the saute function, cover with water and bring to a rapid boil. Skim foam and random gunk off the top of the water, lower the heat and simmer for an additional 20 minutes, skimming as needed. Remove the snouts and run them under cold water to cool.
• When the snouts have cooled enough to handle them, shave any hair from them using a standard face or leg razor with a new blade. Tweezers may also be deployed in folds and recessed areas.
• Once the snouts have been properly depilated, place then in the Instant Pot. Stir together rice wine, soy sauce, and sugar until the sugar dissolves and pour it over the snouts. Add fennel seeds, star anise (if using), and cinnamon sticks to the pot. Seal, close the release valve, and press the soup/stew setting.
• When the cycle has completed, do a manual release of the Instant Pot. The snouts should be very tender and break down easily when stirred. Thicken the mixture a little more by stirring over residual heat, and using the saute function as needed. When the mixture is very thick and sticky, discard the cinnamon sticks and star anise and spoon the remainder into a glass, plastic, or metal container that can act as a mold. Let the mixture come down to room temperature, then cover tightly and chill in the refrigerator for 2-3 hours, or until it solidifies into a meaty jelly.
• To serve, unmold the pig snout jelly onto a plate, running warm water over the closed container and a knife around the edges if necessary. Serve with crackers and, ideally, Doritos.