Pigs' Ears Salad

Course : Chinese
Serves: 6
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1 pound pigs ears
3 whole star anise
1 medium two-inch slice fresh ginger -- root
1 medium raw carrots cut in thin -- julienne
1 medium cucumber *
2 medium green onions **
1/2 cup plum sauce or mango chutney -- mashed
1 teaspoon salt and freshly ground -- pepper
2 tablespoons lemon juice to taste
1 bunches butter lettuce leaves
1 teaspoon toasted sesame seeds

Preparation / Directions:

** 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, 19

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