Pigs' Ears Salad
ceideburg, chinese, salads
1 lb pigs' ears
3 whole star anise
1 two-inch slice fresh ginger root
1 cup raw carrots cut in thin julienne
1 cucumber *
2 green onions **
1/2 cup plum sauce or mango chutney mashed
1 salt and freshly ground pepper
1 lemon juice to taste
1 butter lettuce leaves
1 toasted sesame seeds
1 * 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.
Yield: 6 servings