Mains
Butternut Pumpkin Mash with Roasted Pork Belly
Prep 50 mins. /Cook 1h 30 mins.
Serves 4
Easy
Butternut Pumpkin Mash with Roasted Pork Belly
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. Slice 4 x 2cm deep cuts into underside of pork. 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 50 g 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
- 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.
Brussel 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.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
More Mains recipes
Dry roast chicken?
Avoid a dry chicken by stuffing some flavoured butter under the skin before roasting. Simply ease your fingers under the skin of the chicken breast to create a pocket (without breaking through) and fill it with softened flavoured butter. The butter bastes and flavours the chicken as it cooks leaving you with a moist and tender roast!