Butternut Pumpkin Mash with Roasted Pork Belly Recipe
This full meal features crispy pork belly, pumpkin mash, sprouts and creamy mustard sauce. Feed the whole family with this easy pork and vegetables recipe.
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Cooking tools:
- Food processor
- Roasting pan
- Baking sheet
- Parchment paper
- Cutting board
- Oven
- Stove
- Chef's knife
- Saucepan
- Skillet
- Whisk
- Wooden spoon
- Fork
- Measuring cup
- Kitchen scale
- Aluminum foil
Ingredients
- 1.4kg pork belly
- 1 tablespoon olive oil
- 1 tablespoon sea salt
- 1.8-2kg butternut pumpkin, seeds removed, peeled and cut into large chunks
- 4 unpeeled garlic cloves, left whole
- 5-6 fresh sage sprigs
- 125g Western Star Original Salted Butter, diced
- ⅓ cup (25g) Perfect Italiano Grated Parmesan
- Salt
- pepper
- 100g Western Star Original Salted Butter
- 1 clove garlic, minced
- 1 tablespoon plain flour
- ½ cup (125ml) white wine
- 3 teaspoons Dijon mustard
- 1 ½ cup (375ml) salt reduced chicken stock
- 1 teaspoon sugar
- 1 ½ tablespoons wholegrain mustard
- 2 tablespoons olive oil
- 60g Western Star Original Salted Butter, diced
- 500g Brussels sprouts, trimmed and halved
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