Recipe - Pickler Pigs Ears Chinese Style

2 pound Pigs' ears
4 Whole star anise
3 sl Fresh ginger root
One half cup White vinegar
One fourth cup Sugar
1 teaspoon Salt
1 cup White vinegar
1 cup Sugar
1 tablespoon Thinly cut or sliced up fresh ginger
root
3 Cloves garlic, cut or sliced up
1 teaspoon Salt
1 cup Sliced carrots
1 Cucumber, unpeeled, seeded
and cut in chunks
1 Red onion, cut in chunks
1 Bell pepper, cut in chunks

We'll start of the front end of the pig...

Prepare pigs' ears according to steps I and II in basic instructions;
drain. Return to pot with water to cover and first 5 ingredients
listed above. Bring to a boil and simmer for 1 hour; let meat cool
in liquid. Discard liquid and cut ears into 1/2x1inch slices. In the
meantime, bring 3 cups water to a boil with remaining vinegar, sugar,
ginger, garlic salt and carrots. Turn off heat when boiling point is
reached. Cool mixture to room temperature. Then add cucumber, onion,
bell pepper and cut or sliced up pigs' ears. Chill in refrigerator for at
least 4 hours to blend flavors. Will keep for up to 1 week
refrigerated. Serve as an appetizer or a cold meat side dish.

Makes two quarts.

Variations: Pigs' snouts may be prepared in the same manner. Add 1
cup fresh sweet pineapple chunks at the same time as the vegetables.

All these recipes are from "Innards and Other Variety Meats". Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip