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1
Place pig snouts in a sauce pan or the Instant Pot using the saute function, cover with water and bring to a rapid boil. Skim foam and random gunk off the top of the water, lower the heat and simmer for an additional 20 minutes, skimming as needed. Remove the snouts and run them under cold water to cool.
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2
When the snouts have cooled enough to handle them, shave any hair from them using a standard face or leg razor with a new blade. Tweezers may also be deployed in folds and recessed areas.
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3
Once the snouts have been properly depilated, place then in the Instant Pot. Stir together rice wine, soy sauce, and sugar until the sugar dissolves and pour it over the snouts. Add fennel seeds, star anise (if using), and cinnamon sticks to the pot. Seal, close the release valve, and press the soup/stew setting.
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4
When the cycle has completed, do a manual release of the Instant Pot. The snouts should be very tender and break down easily when stirred. Thicken the mixture a little more by stirring over residual heat, and using the saute function as needed. When the mixture is very thick and sticky, discard the cinnamon sticks and star anise and spoon the remainder into a glass, plastic, or metal container that can act as a mold. Let the mixture come down to room temperature, then cover tightly and chill in the refrigerator for 2-3 hours, or until it solidifies into a meaty jelly.
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5
To serve, unmold the pig snout jelly onto a plate, running warm water over the closed container and a knife around the edges if necessary. Serve with crackers and, ideally, Doritos.
