1. Put the pork knuckle and trotters into cold salted water with the onion, one carrot, the bay leaves and allspice and simmer over low heat for 2.5-3 hours until the meat falls off the bone.
2. Lift out the meat, strain the stock and measure about 700 ml; skim off the fat.
3. Pick the meat off the bones and cut into small cubes; cook the second carrot and dice it together with the pickles.
4. Season the stock boldly and slightly sour with vinegar, sugar and salt, then dissolve the soaked and squeezed gelatine leaves in it.
5. Layer the meat, carrot and pickles in a cling-film-lined mould and pour over the lukewarm stock; refrigerate overnight until set.
6. Serve sliced with thin onion rings, mustard and fried potatoes.
Tip: Make the stock a little more sour than you think - flavours are muted when cold.
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