|1 pounds||Pigs' tails|
|1 cup||Raw Virginia peanuts or blanched almonds|
|1 slice||Fresh ginger root|
|1 tablespoon||Choong toy (salted, preserved turnip)|
|½ cup||Chopped green onions, with tops|
Clean and parboil pigs' tails according to Steps I and II in the basic instructions; cut in 2-inch lengths. Return to the pot with 2 quarts fresh water and all the remaining ingredients except green onions.
Bring to a boil, reduce heat, cover and simmer for 1½ hours. Add the green onions just before serving.
Serves 6 to 8.
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.
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