Boil the pork knuckle with bay leaves, peppercorns and cloves with approx. 2 liters of water in a pressure cooker for approx. 45 minutes, in a normal saucepan for approx. 1 1/2 hours.
Loosen the meat from the bone, remove the rind and fat - keep approx. 50 g rind for the brawn. Strain the meat stock, remove 300 ml for the preparation of the brawn and, like the meat, keep it in a cool place - preferably overnight.
Soak the gelatine in 100 ml cold water, cut the meat and a little rind into small pieces, dice the pickles.
Remove the deposited fat from the chilled broth. Warm the broth, dissolve the gelatin in it, add the vinegar essence, salt, sugar and ground pepper. Warning: it must not boil. The brew must be squeaky sour and taste strong!
Then add the meat, the finely chopped rind and the cucumber cubes to the warmed up gelatine brew, heat everything together briefly, season again and then put in a shallow container in the refrigerator to gel.
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