Be Our Guest Restaurant Braised Pork, Mashed Potatoes & Green Bean Jardinière
Braised Pork (Coq Au Vin Style) – Slow-cooked Pork with Mushrooms, Onions, Carrots and Bacon served with Mashed Potatoes and Green Beans Jardiniere. Recipe from Be Our Guest Restaurant in the Magic Kingdom.
Braised Pork, Mashed Potatoes & Green Bean Jardinière - Be Our Guest Restaurant
Cut pork butt into 3 equal pieces, season with salt and pepper and set aside.
Cut all of your vegetables into a large dice. Layer theses vegetables onto the bottom of your roasting pan. Place your pork on top of that and cover with wine and thyme.
Braise pork for 2 hours. Using tongs turn pork over and continue braising until meat is very tender, about 45 minutes longer if needed. Using slotted spoon, transfer pork to platter. Pork should be tender enough to pull apart with a fork. Feel free to continue cooking longer if necessary.
Strain any fat off of your remaining liquid. Set aside.
Heat a sauté pan, and slowly render the bacon until it becomes crispy, remove and set aside.
Using the left over bacon fat, sauté the onions, carrots and mushrooms until they are soft.
Add the red wine and reduce by half
Add the remaining braising liquid. If your remaining liquid doesn’t equal 4 cups, compensate for the remaining amount with beef broth. Bring this to a boil. Reduce heat.
Continue to simmer until liquid becomes thick. Season with salt and pepper.
Combine potatoes with enough cold water to cover by 1 inch in a large saucepan.
Drain potatoes and return to pan over very low heat; add cream and butter, and mash. Season to taste with additional salt and pepper.
Green Bean Jardinière
Julienne all of the red peppers and Spanish onions.
In a sauté pan, heat oil on medium. Add onion and peppers. Sauté until vegetables are softened. Add Green beans and continue to cook until they are heated all of the way through. Season with salt and pepper.
Place a scoop of the mashed potatoes in your desired bowl. Spoon a hearty portion of your beautifully braised pork on top of that. Place the green bean jardinière to the side of that. Ladle some of your sauce over the top of the pork. Enjoy.