*  Exported from  MasterCook  *
                              PIGS' EARS SALAD
 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
    1       c            Raw carrots cut in thin
    1                    Cucumber *
    2                    Green onions **
      1/2   c            Plum sauce or mango chutney
                         Salt and freshly ground
                         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.
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