CC license



Ingredients:

  • 3 Whole star anise
  • 5 cm (2-in) of sliced fresh ginger
  • 240 ml (1 cup) Raw carrots cut in thin strips
  • 1 Cucumber (peeled, seeded and cut in slices)
  • 2 Green onions (tops only)
  • 120 ml (1/2 cup) Plum Sauce or Mango Chutney
  • Salt and freshly ground pepper
  • Lemon juice to taste
  • Lettuce leaves
  • Toasted sesame seeds
  • 2 pig's ears

Method:

The Ears:
  1. Remove any hairs on the ears by singeing over an open flame or by plucking.
  2. Scrub well (using a vegetable brush if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry.
  3. Remove any excess fat.
  4. Parboil in salted water (1 teaspoon salt for each quart water) for 5 minutes.
  5. Drain, discarding water. This step serves the purpose of ridding the meat of running blood as well as clinging meat, fat or bone residue.

Continuing:
  1. 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.
  2. Remove ears, let cool and chill.
  3. Cut into thin strips (1/8 inch).
  4. Cut Green Onion tops, slivered lengthwise and into 2-in julienne.
  5. Combine pigs ears, carrots, cucumbers and onions and toss lightly with plum sauce.
  6. Season with salt and pepper and a little fresh lemon juice if a slightly tart flavor is desired.
  7. Serve on crisp lettuce and sprinkle with sesame seeds.