Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Salads
Ceideburg 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
