Try this Pigs Ears Salad recipe, or contribute your own.
Suggest a better description** 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 and Margret Gin. 101 Productions. San Francisco, 1974. Posted by Stephen Ceideberg; June 9 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 109 | ||
Calories from Fat: 82 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.2mg | 0 % | |
Potassium 99.1mg | 3 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 2.6g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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