Yield: 6 servings
Measure | Ingredient |
---|---|
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.
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.