It can be first boiled or stewed, and then sliced thin, served with soy sauce, or spiced with chili paste.

In the Philippines, the dish known as Sisig may sometimes use pig ears together with the animal's tail and cheeks as part of its ingredients.

In Spanish cuisine, pig's ear is served fried or grilled as Oreja de Cerdo,[3] one of the tapas snacks, or boiled in many variants of stew and cocido.

Pig's ears are a part of the soul food cuisine, which originated among African-Americans in the southern United States.

A dough similar to pie crust is rolled out and then cut into large circles (typically 3-inches in diameter).

[4] In Vietnamese cuisine, pig's ear is thinly sliced and mixed with roasted, finely-ground rice flour.