Pork braised with sauerkraut (Porc braisé avec choucroute) from Mastering the Art of French Cooking, Volume One (page 384) by Julia Child and Louisette Bertholle and Simone Beck

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

    Can substitute pork fat or butter for goose fat; white vermouth for dry white wine; brown stock, beef bouillon, or chicken bouillon for white stock; and gin for juniper berries.

  • Afiesler on May 04, 2026

    This was so homey and delicious. I made this on a lazy Sunday for dinner and we wished we doubled the sauerkraut recipe. I did add in 2 cups more chicken broth after the sauerkraut braised for 3 hours. The pork shoulder took and extra 15-30 mins to get fork tender. I wish there was more sauce in the sauerkraut. Delicious and flavorful! I will absolutely make this again in the cold months.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.