Wash the meat and place in the pressure cooker, add the cleaned and sliced soup vegetables, bay leaf, salt and pepper and cover with cold water. Close the pot, bring to the boil and boil for 1 hour, then let stand on the switched off stove until everything has cooled down.
Remove the lean meat from the pork knuckle and place in a covered bowl in the refrigerator. Pour the meat stock through a fine sieve and chill overnight as well.
Remove the fat layer from the now cold meat broth, measure out 600 ml of broth and heat in a saucepan.
Cut the meat and cucumber into small pieces, place in a suitable container or bowl and mix together. Portion bowls can also be used, then you have the brawn ready to serve, if e.g., Guests come.
Stir the gelatine into the hot meat broth with a whisk (attention: do not boil anymore!) And stir until the gelatine has completely dissolved. Add the cucumber water and season again with salt and pepper if necessary. The broth should taste strongly spicy. Pour the broth over the meat and let it cool down. Close the bowl and let the brawn solidify in the refrigerator.
We like to eat fresh bread or fried potatoes and tartar sauce with it.
You can also use cured pork knuckle (ham leg), then the meat in the brawn looks nice pink and is also a bit spicier. Here, salt should be used sparingly, it is better to add a little more salt to the broth at the end.
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