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.

Collected by Bert Christensen
Toronto, Ontario