Roasted Pork Belly

• 1.4kg pork belly
• 1 tablespoon olive oil
• 1 tablespoon sea salt
• Butternut Pumpkin Mash
• 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 and pepper to taste

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

• 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
• Salt and pepper to taste

Brussels Sprouts

• 2 tablespoons olive oil
• 60g Western Star Original Salted Butter, diced
• 500g Brussels sprouts, trimmed and halved

Roasted Pork Belly

1. 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
2. Transfer to a chopping board. Rest for 5 minutes before slicing

Butternut Pumpkin Mash

1. 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
2. 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
3. Squeeze roasted garlic from skins and add to pumpkin, discarding skins. Process until smooth
4. 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)

1. 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
2. Whisk in white wine and Dijon. Reduce heat and simmer until reduced by half. Stir in stock and sugar, simmer uncovered for 5 minutes
3. 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

1. 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
2. Once the sprouts are cooked, add the remaining butter and continue to toss until golden and crisp
3. Serve with pumpkin mash, pork belly and mustard butter sauce