Carefully wash pork trotters and knuckles. Remove any hair left on them - use a sharp knife to scrape them or partially cut it off a little, or roast the skin over fire to burn off any loose hair.
water 4 l
Put trotters and knuckles in a pot and pour in cold water. Slowly bring to boil and cook for 2 hours.
Place the brawn in the cold place to stiffen. It becomes stiff within a few hours, the best overnight.
We can remove the condensed fat from surface of the brawn. Then slice it and serve with bottom part up.
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