Pigs' Ears Salad

Directions

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 (⅛ 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.