Put the pork knuckle in warm water, it must be just covered. Add the bay leaves, allspice grains and salt and bring to the boil. Peel and press the garlic clove. Cut the onion into large cubes, with the skin on. Roughly chop a carrot, celery and leek and add everything to the meat. It should only simmer very slightly, otherwise the broth will be cloudy. It takes about 2 hours. Make a cooking test.
Remove the meat, leave to cool, remove from the bone and cut into cubes. If you want, you can also use some fat, otherwise cut off the rind after cooking.
Cut the carrots into thin slices. Pour 600 ml of the broth through a sieve into another saucepan and cook the carrot slices until they are al dente. Season to taste with vinegar - when it is hot it is always more acidic than when it has cooled down. Dissolve the soaked and squeezed gelatin in the no longer boiling liquid.
Cut the pickles into slices and place in a bowl or container with the pearl onions and meat. Pour the stock over and stir well. Set aside and let cool, then later cover up in the refrigerator. After about 18 hours everything is set and can be cut open.
Fried potatoes and tartar sauce are served with it. Leftovers can be kept in the refrigerator for up to 1 week.
My mother used the same recipe in the 1970s to make brawn, but back then with pork`s head. She didn`t need to use gelatine, it gelled that way.
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