How to Make Pig Snout Jelly in an Instant Pot

I like pig faces, and I can't lie. In fact, I dig a lot of offal and have made a habit of cooking it for guests, especially on holidays. Pork ears and chicken hearts are always on the menu, I've tried duck tongues, made a lot of cheese heads, and I've never met a liver I didn't love — but cooking pork faces was new to me. Wandering the aisles during a recent purchase at the huge Faye Long Market in Sunset Park, Brooklyn, I picked up my usual groceries, but I was constantly drawn back to the corner where the muzzles were displayed. I just couldn't help it. They went to my shopping cart, but without much of a plan as to how I was going to use them.The muzzle is great when it's crispy, but I didn't really feel like frying it. It's also the perfect base for soup, beans, or greens, but I was more in the mood for a snack than making something out of a big old serving. So what about terrine? The fat and gristle from the pig's faces will add the right consistency, and ever since I smelled red pork as I passed the food court at the exit, I had an overwhelming craving. The combination of these two dishes seemed just the right option. I chose a double-darkened Chinese soy sauce and added the usual star anise with crunchy fennel seeds for texture, then prepared the muzzles under pressure until a thick, sticky, gorgeous mass was formed, which cooled down and turned into a sweet, savory, meaty jelly that my friends spread on crackers, doritos and slices of aged cheese, and I just prick it with a fork. I'd say we went overboard, but maybe it's a bit much. (I'll be here all week, try the pig face jelly.) Note: You may need to shave the pig faces. Pig faces feel uncomfortably like human flesh. Just try to get away with it as best you can, and for heaven's sake, use a fresh blade or a disposable razor.
Place the pork muzzles in a sauce pan or instant pot using the saute function, cover with water and quickly bring to a boil. Remove the foam from the water, turn down the heat and simmer for another 20 minutes, removing the foam as needed. Remove the muzzles and rinse them under cold water to cool down.When the muzzles are cool enough to handle, shave off all the hair from them using a regular razor for the face or legs with a new blade. Tweezers can also be used in creases and depressions.After the muzzles are properly cleaned, put them in a quick cooking dish. Mix rice wine, soy sauce and sugar until the sugar is dissolved, and pour it over the muzzles. Add fennel seeds, star anise (if using) and cinnamon sticks to the pot. Close the exhaust valve and set the "Soup / Stew" mode.At the end of the cycle, remove the instant pot by hand. The muzzles should be very tender and break easily when mixed. Thicken the mixture a little more, stirring over the remaining heat and using the "Saute" function as needed. When the mixture becomes very thick and sticky, discard the cinnamon sticks and star anise, and spoon the rest into a glass, plastic or metal container that can serve as a mold. Allow the mixture to cool to room temperature, then cover tightly and refrigerate for 2-3 hours or until it hardens into a meat jelly.Before serving, spread the pork face jelly on a plate, washing off warm water in a closed container and, if necessary, using a knife around the edges. Serve with crackers and, ideally, Doritos.