O habitual é cozinhá-las por um longo tempo junto com uma cebola, cenoura, louro, dentre outros ingredientes e deixá-los esfriar para poder manipulá-los mais tarde. Outras formas clássicas de preparações são com molho de tomate ou com pimentões.
One of the most peculiar and traditional dishes of the Spanish culinary, the grilled pork ear is almost disappearing from bars and restaurants. But the custom of preparing the dish that is considered a delicacy still survives in many homes. This is a meal much appreciated by Spanish pioneers, maybe because in the past they had to live a life marked by difficulties, being necessary to feed on whatever was on the table. And the pork ear is a cheap dish and gets really tasty if prepared with the right ingredients.
The usual is to cook them for a long time with an onion, a carrot, a bay leaf, among other ingredients and let them cool down to be able to manipulate them later. Other classic ways of preparation are with tomato sauce or with red pepper.