Thoroughly clean the pork ears under running water, scraping away any dirt or hairs if present.

Place the clean pork ears in a pot and cover with enough water to fully submerge them.

Add a generous pinch of salt to the water. If using, add the optional chopped onion and garlic.

Bring the water to a boil, then reduce heat and simmer the pork ears for 1.5 to 2 hours, or until tender.

Carefully remove the pork ears from the pot and let them cool slightly. Discard the boiling liquid and optional vegetables.

Once cool enough to handle, slice the pork ears into thin strips or bite-sized pieces.

Pat the sliced ears dry thoroughly with paper towels.

Heat cooking oil in a pan over medium-high heat.

Carefully add the dried pork ear strips to the hot oil in a single layer (cook in batches if necessary to avoid crowding the pan).

Fry until golden brown and crispy, stirring occasionally, about 5-10 minutes.

Remove from pan and drain on paper towels. Season with salt and pepper to taste.

Serve immediately as a hot dish.