Pigs’ Ears Salad

Servings: 6
Ingredients:

1 lb Pigs' ears
3    Whole star anise
1    Two-inch slice fresh ginger
-root
1 c  Raw carrots cut in thin
-julienne
1    Cucumber *
2    Green onions **
1/2 c  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
-2-inch julienne

** 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.

Posted by Stephen Ceideberg; June 9 1992.