Recipe - Pigs Ears Salad

1 pound Pigs' ears
3 Whole star anise
1 Twoinch slice fresh ginger
root
1 cup Raw carrots cut in thin
julienne
1 Cucumber *
2 Green onions **
One half cup Plum sauce or mango chutney
mashed
Salt and freshly ground
pepper
Lemon juice to taste
Butter lettuce leaves
Toasted sesame seeds
* peeled, seeded and cut in
2inch julienne

** tops only, slivered lengthwise and cut in 2inch julienne

It is important that all ingredients in this recipe be well chilled.

Prepare pigs' ears according to Steps I and II in the basic
instructions. Discard water and return ears to pot with water to
cover, star anise and ginger. Bring to a boil, reduce heat, cover
and simmer for 45 minutes, or until ears are tender. Remove ears,
let cool and chill. Cut into thin strips (1/8 inch).

Combine pigs' ears, carrots, cucumbers and onions and toss lightly
with plum sauce. Season with salt and pepper and a little fresh
lemon juice if a slightly tart flavor is desired. Serve on crisp
lettuce and sprinkle with sesame seeds.

Serves 6.

[I'll bet this would be good made with cut or sliced up duck web or jellyfish as
well... S.C.]

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