Steps

1. Put the trotters in a pot and cover with water and spices. Bring to the boil and simmer for about four hours, or until the skin and meat is falling off the bones. Alternatively, you could cook them in a pressure cooker as I did, at maximum pressure for about 40 minutes.

2. When the trotters are cooked, reserve the liquid and pull them out to cool. Strip the meat off and place this in a small oblong container. When you’ve finished, pour over the liquid that’s still warm, to fill the container.

3. Cool it completely, then refrigerate. In the morning you should be able to turn the brawn out onto a plate, ready to slice up for lunch.

Tips

If you want to make a larger brawn you could add different pieces of pork, such as shanks, or any other meat you have.

Recipe source