How to Make Pig Snout Jelly in an Instant Pot
I like pig snouts and I cannot lie. I actually dig an awful lot of offal and have gotten into the habit of cooking it for guests, especially at the holidays. (We all have our things.) Pig ears and chicken hearts are eternally on the menu, I've dabbled in duck tongues, made plenty of head cheese, and I've never met a liver I didn't love—but cooking pig snouts was a new one on me. Wandering the aisles during a recent stock-up at the massive Fei Long Market in Sunset Park, Brooklyn, I nabbed my usual staples, but kept being drawn back to the corner where the snouts hung out. I just couldn't help myself. Into my cart they went, but without much of a plan about how I was going to deploy them.A snout is a brilliant thing when it's crisped, but I didn't quite feel like frying. It's also a perfect base for a pot of soup, beans, or greens, but I was more in the mood for a snack than a big old batch of something. So how about a terrine? The fat and cartilage of pig snout would bring just the right wiggle, and I'd been craving red-cooked pork ever since catching a whiff as I walked past the food court on the way out. A meld of the two seemed like just the ticket. I opted for a double-dark Chinese soy sauce and augmented the usual star anise with crunchy fennel seeds for more texture, then pressure cooked the snouts down to a thick, sticky, gorgeous mess that cooled into a sweet, savory, meaty jelly that my friends spread on crackers, Doritos, and hunks of aged cheese, and I just stabbed into with a fork. I'd say we pigged out, but that might be a little too much on the nose. (I'll be here all week, try the pig snout jelly.) Note: You may have to shave the pig snouts. The pig snouts feel unnervingly like human flesh. Just try to get past that as best you can, and for the love of all that is holy, use a fresh blade or disposable razor.