Pigs' Ears Salad

[Tara]

 1 lb Pigs' ears
      3    Whole star anise
      1    Two-inch slice fresh ginger
           -root
      1 c  Raw carrots cut in thin
           -julienne
      1    Cucumber *
      2    Green onions **
    1/2 c  Plum sauce or mango chutney
           -mashed
           Salt and freshly ground
           -pepper
           Lemon juice to taste
           Butter lettuce leaves
           Toasted sesame seeds
           * peeled, seeded and cut in
           -2-inch julienne

  ** 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.