A snack found in the St. Louis, Missouri, area, crispy pig snoots taste similar to pork rinds. They’re often served with barbecue sauce or as a filling in sandwiches. Snoots are sold by the case in St. Louis eateries and are considered a delicacy. This dish of hog snouts and cheek meat is first boiled and then crisped on a grill. Scoring the nostrils prevents curling during baking. In the South, pork is a staple food and preparations using every part of the pig are common. Preparing pig snoots is time-consuming and usually only done around the holidays or other special occasions.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Snoots:
- 12 hog snouts
- Salt, to taste
- Ground black pepper, to taste
Barbecue Sauce:
- 2 Tbsp canola oil
- 2 small onions, finely chopped
- 2 cups ketchup
- ¼ cup lemon juice
- 2 Tbsp brown sugar
- 2 Tbsp water
- 1 tsp ground mustard
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- ⅛ tsp salt
- ⅛ tsp hot sauce
Directions
- Preheat a gas or charcoal grill, placing the grill grate at about 12 to 14 inches above the heat.
- Clean the snouts under cold water.
- With a sharp knife, slice lengthwise, discarding the hard center of the nose and keeping the sides.
- In a large pot of water, add the pig snoots and bring to a boil over medium-high heat.
- Cook, uncovered, for about 60 minutes.
- Drain and rinse the snoots.
- On the grill, lower the temperature to 250–275°F. Place the pig snoots onto the grilling grate and grill, turning frequently, for 1–2 hours, until they become crispy. Take care to prevent burning.
- Remove from the grill when crisped, transferring to a serving plate.
- In a small saucepan, heat the oil over medium heat.
- Add the onion and cook until tender, about 6-7 minutes.
- Add the rest of the sauce ingredients, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 10 minutes.
- Add the sauce to the pig snoots, tossing to coat.
For Snoots:
For Barbecue Sauce:
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