Summary

Ingredients

• 2 kg pork knuckle (s), fresh
• 5 bay leaves
• 1 tablespoon allspice, grains
• 1 tablespoon juniper berries
• 1 tablespoon peppercorns, black
• 6 clove (s)
• 1 ½ medium onion (s)
• 2 tablespoon, leveled salt
• 1 ½ liters water
• 250 ml vinegar

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Instructions

1. You need 4 preserving jars with screw lids of 250 ml each. The
2. Peel and quarter the onions. Wash the pork knuckles well, put them in a large saucepan with the bay leaves, allspice grains, juniper berries, peppercorns, cloves, onions and salt, add the water until the meat is covered. Pour in the vinegar, bring to the boil, skimmed off and cook for 2 hours.
3. Remove the meat from the stock, remove it from the bone, put the rind and bones back into the stock and cook vigorously.
4. Meanwhile, cut the meat into smaller pieces.
5. Pour the stock through a cloth or a fine sieve into a bowl, pour it back into the saucepan, add the meat and bring to the boil again, season to taste.
6. First fill the tumbler glasses with the hot meat. (If you like it, you can also add the layer of fat and the rind to the brawn.) Then pour the stock up to 1 cm below the edge.
7. Close the jars with the screw lids, place the lid on a cloth for 5 minutes, then turn the jars the right way round and let them cool down.
8. Preserving jars with screw caps must be boiled out beforehand.
9. The brawn does not gel until it is cold, e.g. in the refrigerator.
10. The pork leg jelly can be kept for approx. 6 months in a cool cellar.