Butternut Pumpkin Mash with Roasted Pork Belly

Ingredients

• 1.4 kg pork belly
• 1 tbsp olive oil
• 1 tbsp sea salt
• 1.8 – 2 kg butternut pumpkin, seeds removed, peeled and cut into large chunks
• 4 unpeeled garlic cloves, left whole
• 5 - 6 fresh sage sprigs
• 125 g Western Star Salted butter, diced LEARN MORE
• ⅓ cup (25 g) Perfect Italiano Grated Parmesan
• Salt and pepper to taste
• 100 g Western Star Original Salted Butter LEARN MORE
• 1 clove garlic, minced
• 1 tbsp plain flour
• ½ cup (125 ml) white wine
• 3 tsp Dijon mustard
• 1½ cup (375 ml) salt reduced chicken stock
• 1 tsp sugar
• 1½ tbsp wholegrain mustard
• 2 tbsp olive oil
• 60 g Western Star Original Salted Butter, diced LEARN MORE
• 500 g Brussels sprouts, trimmed and halved