Pork belly | persimmon | physalis from Beyond Peaks: The Cuisine of Schloss Schauenstein (page 18) by Andreas Caminada and Marcel Skibba

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Persimmons dry for 2-3 weeks; vine leaves brine for at least 2 weeks; clarification mixture marinates overnight; pork sauce refrigerates overnight.

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