Butternut Pumpkin Mash with Roasted Pork Belly

Ingredients

Scaled for your household (4 portions) · original serves 4

• Pork belly1.4 kg
• Olive oil3 tbsp
  Original recipe breakdown · used in multiple steps

  • 1 tablespoon olive oil
  • 2 tablespoons olive oil
• Sea salt1 tbsp + to taste
  Original recipe breakdown · used in multiple steps

  • 1 tablespoon sea salt
  • Salt and pepper to taste
  • Salt and pepper to taste
• Butternut pumpkin1.8 kg
• Garlic cloves5 clove
  Original recipe breakdown · used in multiple steps

  • 4 unpeeled garlic cloves, left whole
  • 1 clove garlic, minced
• Sage5 sprig
• Butter285 g
  Original recipe breakdown · used in multiple steps

  • 125g Western Star Original Salted Butter, diced
  • 100g Western Star Original Salted Butter
  • 60g Western Star Original Salted Butter, diced
• Parmesan25 g
• Black pepperto taste
  Original recipe breakdown · used in multiple steps

  • Salt and pepper to taste
  • Salt and pepper to taste
• Plain flour1 tbsp
• White wine125 ml
• Dijon mustard3 tsp
• Salt-reduced chicken stock375 ml
• Sugar1 tsp
• Wholegrain mustard1½ tbsp
• Brussels sprouts500 g
• Water½ cup + to taste
  Original recipe breakdown · used in multiple steps

  • ½ cup water in sprout method
  • Additional water if needed for sprouts

Method

1. 1

   Heat the oven to 220°C, or 200°C fan. Score the pork skin at 1 cm intervals, rub with the first oil and salt, and roast skin-up for 60–75 minutes until cooked with crisp crackling. Rest 5 minutes.

2. 2

   At 200°C, or 180°C fan, roast pumpkin, whole garlic and sage with 50 g of the mash butter for 30–35 minutes. Blend with squeezed garlic, Parmesan and the remaining mash butter; season and keep warm.

3. 3

   For sauce, melt half the separate 100 g butter with minced garlic for 1 minute. Cook flour for another minute. Whisk in wine and Dijon; reduce by half. Add stock and sugar, simmer 5 minutes, then whisk in remaining sauce butter and wholegrain mustard.

4. 4

   Heat the final oil and half the separate 60 g butter. Add sprouts and ½ cup water; simmer uncovered until tender, adding water if necessary. Add remaining sprout butter and toss until golden. Serve with sliced pork, mash and sauce.