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.

Slice the pig snout and lips into thin strips. The thinner the strips, the faster they will cook.

Bring 4 to 6 cups of water to a rolling boil and add the pig snout and lips.

Reduce the heat immediately and simmer the snout and lips for one hour. Skim the surface for any film or oily deposits.

Drain the snout and lips and set aside.

Heat 3 tbsp. of olive oil in a medium saucepan over medium heat.

Mix in ginger, garlic and onion, and saute until the onions are translucent -- about 10 minutes.

Add pig snouts and lips, chili flakes, cinnamon, sugar and soy sauce and stir.

Pour in white wine or rice wine vinegar and broth, stir and cover.

Simmer for one hour, or until the pork is fork tender, and serve.