Billions of Chefs Don’t Know This italian Secret! 7UP Braised Pork Knuckle Melts in Your Mouth

Forty years of recipes, finally in one book: https://aldobellini.com You spend three hours on a pork knuckle and it still comes out tough, with rubbery skin and meat stuck to the bone. The fix is a can of soda, and Aldo Bellini's mother was using it in Italy before the soda had a brand name. In this video: • Which soda goes in the pot, and what it really does (it isn't the bubbles) • The first water you throw away, so the pot never smells of the farmyard • Why a boiling pot gives you dry meat, even under liquid • The three mountain flavours that stop it tasting like lemonade • Why the knuckle should cool in its own liquid • Turning soft braised skin into crackling • The leg to ask your butcher for • At the end: the same can of soda turned into a dark, sticky glaze #PorkKnuckle #7UP #ItalianCooking