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.
Slowly cook the aspic for about 4 hours.
Strain the broth into deep pots.
Let the meat cool for a while.
Then separate the meat and place it into broth.
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.