Pigs' Ears Salad

Recipe Ingredients

1 lb	454g / 16oz	Pigs' ears
3		Star anise
1		Two-inch slice fresh ginger - root
1 cup	110g / 3.9oz	Raw carrots cut in thin - julienne
1		Cucumber *
2		Green onions **
1/2 cup	118ml	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
		Julienne

Recipe Instructions

** tops only, slivered lengthwise and cut in 2-inch 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 sliced 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.

Source:
Ellen Brown, The Gourmet Gazelle Cookbook; badams

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