Summary

Ingredients

• 1 pork knuckle (s), cured (hind leg)
• 3 teaspoons broth, grained
• 1 bay leaf
• 2 juniper berries
• 3 grains allspice
• 1 tablespoon vinegar
• 3 packs gelatin powder

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Instructions

1. Bring the water with the broth, bay leaf, juniper berries and allspice to the boil and cook the pork knuckle in it until the meat can be easily detached from the bone. Then remove the pork knuckle, let it cool, peel off the meat and cut into small pieces. Sieve the broth and heat about 3/4 of it again in a saucepan, but do not let it boil. Add the pieces of meat and the vinegar and dissolve the gelatine in it. Pour the brawn into another container and chill.
2. Note: The vinegar content in the aspic depends on the particular taste. Before adding the gelatine, the brawn should be seasoned again and seasoned if necessary.
3. With black bread as a snack or with fried potatoes and salad as a main course.