Coffee, star anise & liquorice-braised pork belly & quince with mushrooms


Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

The first time I’d ever heard of cooking pork with coffee was when speaking to an Indian chef who was cooking in a hotel in Guangdong province in China. We were talking about Fusion as a culinary concept and he said that in a country like China, which has such a history to its food, it was often hard for people to adapt to change. But this had all begun to change in recent years as foreign ingredients were arriving in China and young chefs were keen to experiment with them in dishes which h