In Bulgaria, pig's ear is used like an appetizer for beer or wine. It is first boiled and then grilled, served with lemon, soy sauce, salt and ground pepper.
In Chinese cuisine, pig's ear is often an appetizer or a side dish, called 豬耳朵, often abbreviated to 豬耳. In some regions, pig's ears are known as 层层脆. It can be first boiled or stewed, and then sliced thin, served with soy sauce or spiced with chili paste. When cooked, the outer texture is gelatinous, akin to tofu, and the center cartilage is crunchy. Pig's ear can be eaten warm or cold.
In Cantonese cuisine, it is another ingredient used in lou mei. The emphasis is on using all edible parts of the pig. Pigs' ears are not considered as delicacies.
Filipino cuisine
In the Philippines, the dish known as Sisig may sometimes use pig ears as part of its ingredients
Lithuanian cuisine
Pig's ear, known in Lithuania as kiaulės ausis, is served either smoked and cut into thin strips as a beer snack, or boiled whole and served as the main dish with horseradish and fresh vegetables or pickles.
Okinawan (Japanese) cuisine
In Okinawan cuisine, the pig's ear is called mimigaa. It is prepared by boiling or pickling and is served with vinegar or in the form of sashimi. The entirety of the pig's face is also eaten in Okinawa, where it is known as chiragaa.
Pigs' ears are a part of the soul food cuisine which originated among African-Americans in the southern United States. "Pigs' ears" is also a regional colloquial name for a boiled pastry. A dough similar to pie crust is rolled out and then cut into large circles. A sweet fruit filling, or a savoury cheese filling, is placed in the centre. The pastry is folded over and then sealed with the tines of a fork. The "pigs' ears" are boiled until they are done. and eaten while they are warm. They can also be "finished" after boiling by baking, deep frying or pan frying; often with powdered sugar sprinkled over them. Livermush is a pork product that is common in Western North Carolina prepared using pig livers, pig's ears and snouts, cornmeal and spices.
In Vietnamese cuisine, pig's ear is thinly sliced and mixed with roasted, finely-ground rice flour. It can either be eaten on its own or wrapped with herbs in rice paper, served with Vietnamese dipping sauce.
Dog treats
In some countries, pigs ears are used as dog treats, and are commonly available from pet shops.
