Title: Pigs' Ears Salad
Categories: Chinese Salad Ceideburg
Yield: 6 Servings

1	lb	Pigs' ears
3		Whole star anise
1		Two-inch slice fresh ginger root
1	c	Raw carrots cut in thin julienne
1		Cucumber *
2		Green onions **
1/2	c	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 (1/8 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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