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How to Cook Pig Snouts and Lips

by
author image Victor Fonseca
Victor Fonseca started writing professionally in 1998. His specialties are history, popular culture, and information technology. He holds a Bachelor of Arts in political science from Southern Methodist University and spent a year studying at the American University of Rome.
How to Cook Pig Snouts and Lips
Pig snouts and lips are conisdered a delicacy in many countries.. Photo Credit Photodisc/Photodisc/Getty Images

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.

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