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Pig Ear Salad
A crunchy Chinese style salad with interesting textures and excellent flavor.
Light, but more substantial than rabbit food salads. Serve anywhere you
want to separate the men from the boys - if it's a motorcycle meet call
them "Hog Ears".
Pig Ears (1)
- Bring plenty of water to a boil and add PIG EARS. Boil for about
10 minutes, then pour out.
- Slice GINGER thin.
- Bring to a boil enough water to cover pig ears, add STAR ANISE,
Ginger and Pig Ears. Simmer 55 minutes, then drain,
keeping only the ears. Chill the ears well.
- Slice Pig Ears into strips about 1/8 inch wide, cut
CARROTS into narrow juliennes, peel and seed CUCUMBER (if
needed) and cut into narrow strips. Mix all.
- Cut SCALLIONS, green part only, lengthwise into narrow slivers
and mix with pig ears.
- Chill the salad and mix well.
- Toss salad with Plum Sauce to coat. Season with Salt,
Pepper and Rice Vinegar.
- Serve cool. Garnish with toasted Sesame Seeds if desired or
a tiny dribble of dark Sesame Oil.
- Pig Ears: Pig ears can be found in Philippine,
Chinese, Southeast Asian and Mexican markets. For details see my
Pig Ears page.
- Cucumbers: Persians or similar are best and
can just be sliced. If you use big green waxed blimp cukes peel and seed
them and use a few ounces more to compensate.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
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