Pigs' ears salad

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.

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