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.