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Measurements
      Title: PICKLER PIGS' EARS, CHINESE STYLE
 Categories: Chinese, Condiments, Ceideburg 2
      Yield: 1 servings
 
      2 lb Pigs' ears
      4    Whole star anise
      3 sl Fresh ginger root
    1/2 c  White vinegar
    1/4 c  Sugar
      1 ts Salt
      1 c  White vinegar
      1 c  Sugar
      1 tb Thinly sliced fresh ginger
           -root
      3    Cloves garlic, sliced
      1 ts Salt
      1 c  Sliced carrots
      1    Cucumber, unpeeled, seeded
           -and cut in chunks
      1    Red onion, cut in chunks
      1    Bell pepper, cut in chunks
 
  We'll start of the front end of the pig...
  
  Prepare pigs' ears according to steps I and II in basic instructions;
  drain.  Return to pot with water to cover and first 5 ingredients
  listed above.  Bring to a boil and simmer for 1 hour; let meat cool
  in liquid. Discard liquid and cut ears into 1/2x1-inch slices. In the
  meantime, bring 3 cups water to a boil with remaining vinegar, sugar,
  ginger, garlic salt and carrots.  Turn off heat when boiling point is
  reached. Cool mixture to room temperature.  Then add cucumber, onion,
  bell pepper and sliced pigs' ears.  Chill in refrigerator for at
  least 4 hours to blend flavors. Will keep for up to 1 week
  refrigerated. Serve as an appetizer or a cold meat side dish.
  
  Makes two quarts.
  
  Variations:  Pigs' snouts may be prepared in the same manner.  Add 1
  cup fresh sweet pineapple chunks at the same time as the vegetables.
  
  All these recipes are from "Innards and Other Variety Meats".  Jana
  Allen and Margret Gin.  101 Productions.  San Francisco, 1974.


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