Yield: 6 servings
|1 pounds||Pigs' ears|
|3 \N||Whole star anise|
|1 \N||Two-inch slice fresh ginger root|
|1 cup||Raw carrots cut in thin julienne|
|1 \N||Cucumber *|
|2 \N||Green onions **|
|½ cup||Plum sauce or mango chutney mashed|
|\N \N||Salt and freshly ground pepper|
|\N \N||Lemon juice to taste|
|\N \N||Butter lettuce leaves|
|\N \N||Toasted sesame seeds|
|\N \N||* 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.
[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.