Pigs Ears Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: 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,
Salt and freshly ground pepper,
Lemon juice to taste,
Butter lettuce leaves,
Toasted sesame seeds,
* peeled, seeded and cut in 2-inch julienne
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.
[Ill 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.
Source from luhu.jp
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.
[Ill 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.
Source from luhu.jp