Cut the ribs between the bones and separate them. Cut the belly into large chunks with the skin intact.
Place the sugar in a large pot and cook over a moderate-high heat until it caramelises, stirring from time to time to help it cook evenly. Once it begins to melt, stop stirring and leave it to cook to a dark caramel colour. Add the belly and bones, star anise, cloves, cassia and liquorice and stir it together. Eventually the caramel will melt into the meat. Keep cooking to brown the pork. Add the ginger, garlic and onion, pour on
Stir the coffee beans and mushrooms into the stew. There should be lots of simmering juices - add some extra hot water if it needs it.
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