Instructions: ** 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

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