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 water with the broth (3 teaspoons), bay leaf, juniper berries, and allspice to a boil over high heat.
2. Place the pork knuckle in the boiling water. Reduce heat to medium and simmer for 2-3 hours until the meat easily separates from the bone.
3. Remove the pork knuckle and let it cool for 30-60 minutes until cool enough to handle.
4. Peel the meat off the bone and cut into small pieces.
5. Sieve the broth through a strainer to remove solids.
6. Heat about 3/4 of the sieved broth in a saucepan over medium heat until warm but not boiling.
7. Add the meat pieces and 1 tablespoon vinegar to the warm broth. Taste and adjust seasoning if needed.
8. Sprinkle 3 packs gelatin powder over the warm broth and stir constantly for 2-3 minutes until fully dissolved.
9. Pour the brawn into a container and refrigerate for at least 4-6 hours until set.