astray recipes: Pigs' ears salad

Categories: Chinese; Salads
Yield: 6 servings

Measure	Ingredient
1 pounds	Pigs' ears
3	Whole star anise
1	Two-inch slice fresh ginger root
1 cup	Raw carrots cut in thin julienne
1	Cucumber *
2	Green onions **
½ 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 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 (⅛ 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.

pigs' ears salad