THE CHEF AND THE BUTCHER
Anthony Puharich is ready to pop over the cola Colin Fassnidge chooses for his pork spare ribs braise. Will this be the issue that breaks their bond, or can taste save the day?
A There’s already an issue. C What? A I like Pepsi and you’re using Coke. C Kendall Jenner doesn’t like Coke. She likes Pepsi. A Didn’t Nigella do a cola-braised ham? C I don’t know. A Right. Anyway, it’s the global issue and I think a lot of people will be very surprised that the most consumed meat in the world is pork.
C Are you sure? Someone definitely told me it was goat.
A No, it’s pork. Australia is the biggest exporter of goat in the world, but pork is the most consumed meat.
C Pork seems to actually be very expensive at the moment.
A No, no, no, that used to be the case! Until recently, pork ribs were like $25 a kilo, and most of it is bone. But there was this obsession with pork ribs, and so the price went down. But now the demand has gone down a bit I think it’s time for us to give it a bit of an injection again.
C I’m a huge fan of this as it’s a cheaper cut then. Let’s confit them overnight in the pan, or you can braise them overnight in stock. I leave the bone in. It’s not very Paleo, but it is what it is. You can put the Coca-Cola on the ribs the night before and it acts like a tenderiser.
A Coca-Cola will clean a 50¢ piece, so yeah, it will tenderise the meat alright.
C It gives it a sweetness. Then you add more flavour – tomato and barbecue sauce, smoked paprika, grated ginger. A I like Pepsi. C I like Coca-Cola better than Pepsi. The co-lobal issue!
A Sounds like Chernobyl. These are atomic pork ribs.
C It’s a kid’s recipe for adults. Everyone will love it.