| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Chinese, Salads, Ceideburg 2 | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
** 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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