With football season upon us, it’s time for America to do what it does best: Planning what to eat during the big game. And there’s nothing better to chow down on while the ol’ pigskin is being tossed around than, you guessed it, pig.
But not the parts of the pig that are as overplayed as the spread offense—pork shoulder, pork belly, pork roast. According to Drew Coleman, head chef at the downtown L.A. gastropub Public School 213, they should be discarded in favor of porcine nasty bits (e.g., its ears, snout, trotters and tail) that he says contains a pig’s real deliciousness.
So in order to properly celebrate the return of America’s favorite weekend pastime, Drew provided us with a recipe for Pig Snout Tacos that he promises will wow your party guests more than any Music City Miracle.
Pig Snout Tacos
4-5 pig snouts (ask your local butcher or look for them at any Mexican or Asian market)
10 cloves of garlic
4 bay leaves, dried
1 cinnamon stick
2 teaspoons whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon dried oregano, preferably Mexican
2 teaspoons dark chili powder
2 teaspoons salt
1 teaspoon coriander seed
2 yellow onions, sliced thin
1 quart chicken stock
1/2 cup chopped cilantro
Your favorite salsa
- Preheat your oven to 300 degrees.
- Place snouts in a pot and cover with salted water. Bring to a boil and cook for 15 minutes.
- Remove the snouts and discard the water. Sometimes there will be hairs on the pork snouts. If so, once the snouts are cool, use your DSC razors to remove them. They are not fun to eat.
- Place cleaned and blanched snouts in a clean pot. Add the chicken stock, onions, garlic cloves and spices. Cover with foil or a lid.
- Cook for two hours, covered, in the oven. Baste with the stock and juices after 2 hours. It’s okay if a portion of the snouts aren’t submerged. This will turn into nice crispy bits when you’re done cooking. Cover the pot with your foil or lid, and continue to cook for another hour.
- After three hours, increase the temperature to 350 degrees, and remove the lid. If there’s very little liquid in the pot, add a little more chicken stock or add a little bit of water. Baste the snouts again and place back in the oven.
- Cook for 30 more minutes until the exterior of the snouts have gotten a little crispy. They should be tender but not falling apart.
- Remove snouts from the pot and chop up into chunks. The meat will be sticky and gelatinous. Place in corn tortillas and garnish with a pinch of freshly chopped cilantro and your favorite salsa. A salsa negra or roasted tomato and chili is best with these tacos, but green salsa will work as well.
Note: If you aren’t ready to go “full snout,” combine with even parts pork shoulder and snout and double the stock and spices.