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?

delicious - - MEAT MARKET -

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.

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