The pork`s head and cheeks are particularly tender and the ears give a good gelatin, boil in the water until soft. The water should be salted and boiled soft with the onion, which has been peppered with the 3 cloves, the 3 bay leaves, or in a larger tea infuser, where it can then be mixed with it, with the 1-2 peg legs.
Possibly give the rind through the wolf who wants it. Cut the meat into small cubes and pass the stock through a sieve. It can be boiled again beforehand.
Then grate 3-5 cloves of garlic with salt. Add the salt / garlic mixture, pepper, vinegar, caraway seeds, which is finely chopped or ground (but not so strong in taste), to the stock and briefly bring to the boil again.
Put the meat in the mold (bowl), but it can also be a loaf pan and stir a few more times while it cools so that everything is well distributed and the meat is not on the bottom. If you want, you can add a sour or deli cucumber.
The stock should also be slightly over-seasoned, as the meat will soak up this.
When the bowl is firm, turn it out of the container and store in a cool place.
Do not make the bowl brawn on very hot days in summer, as it might not work then!
It goes well with fried potatoes and tartar sauce, also homemade.
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