Ingredients

Roasted Pork Belly

Butternut Pumpkin Mash

Creamy Mustard Butter Sauce (Makes: approx. 1 cup)

Brussels Sprouts

Method

Roasted Pork Belly

  • Preheat oven to 220°C/200°C (fan-forced). Score pork skin in 1cm intervals. Place skin-side up in a roasting pan and rub with oil and salt. Roast for 60-75 minutes or until pork is cooked through and crackling is crisp
  • Transfer to a chopping board. Rest for 5 minutes before slicing

Butternut Pumpkin Mash

  • Preheat oven to 200°C/180°C (fan-forced). Line a baking tray with baking paper and place butternut pumpkin on tray. Scatter over garlic cloves and sage
  • Dot 50g of the butter over the pumpkin and season with salt and pepper. Bake 30-35 minutes or until the pumpkin is soft and cuts easily with a fork. Transfer hot pumpkin, roasted sage leaves and pan juices to the bowl of a food processor
  • Squeeze roasted garlic from skins and add to pumpkin, discarding skins. Process until smooth
  • Add parmesan and half of the remaining butter. Mix well. Season with salt and pepper. Add remaining cubes of butter. Cover and keep warm

Creamy Mustard Butter Sauce (Makes: approx. 1 cup)

  • Melt half the butter over medium heat. Add garlic, cook for 1 minute or until butter is foaming and garlic fragrant. Stir in flour and cook for a further minute
  • Whisk in white wine and Dijon. Reduce heat and simmer until reduced by half. Stir in stock and sugar, simmer uncovered for 5 minutes
  • Slowly whisk in remaining butter 1-2 cubes at a time, until sauce thickens and becomes glossy. Stir through wholegrain mustard. Season to taste

Brussels Sprouts

  • Heat oil and half the butter together in a large pan over medium heat. Add Brussels sprouts and toss to coat. Season with salt and pepper. Add ½ cup water and simmer uncovered until soft and tender. You may need to add a little extra water
  • Once the sprouts are cooked, add the remaining butter and continue to toss until golden and crisp
  • Serve with pumpkin mash, pork belly and mustard butter sauce

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