Austrian sulz English brawn

Ingredients

• 3 pigs trotters, washed under cold running water
• 750g pork belly skin on, no bone, cut into 2 cm pieces
• 5g whole white pepper
• 100g Vine Valley white wine vinegar
• 1 medium brown onion, peeled and roughly chopped
• 1 x 25 cm piece of leek, well washed and sliced
• 2 bay leaves
• The end stalks from a bunch of dill
• Cold water
• Approximately 750 ml strained and reduced poaching liquid
• 50g p/w shallots very finely chopped
• 20g Leonardi white balsamic
• Freshly and coarsely ground black pepper
• The tops from the bunch of dill, stalked and finely
• Maldon sea salt
• Black pepper, freshly ground
• 100g p/w shallots, finely chopped
• 50g Leonardi white balsamic
• 750g Desire potatoes, or similar starch potato, peeled and cut into about 1 cm cubes
• 5g fine sea salt
• Bread and butter cucumbers or cornichons
• Freshly ground black pepper
• Butter lettuce for preference, but any soil grown lettuce works
• Extra virgin olive oil…we like to use the Terre Francescane Extra Virgin Olive Oil infused with Black Truffle