Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pigs' ears -mashed
3 Whole star anise Salt and freshly ground
1 Two-inch slice fresh ginger -pepper
-root Lemon juice to taste
1 c Raw carrots cut in thin Butter lettuce leaves
-julienne Toasted sesame seeds
1 Cucumber * * peeled, seeded and cut in
2 Green onions ** -2-inch julienne
1/2 c Plum sauce or mango chutney

** 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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