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This recipe was uploaded by Saltjunk
The “Pork Bangbelly”, or “ Bangbelly”, was a dessert that was originated in Newfoundland & Labrador, normally served on Christmas Eve. There are many variations of this dish; however, the basics are as follows: flour, molasses, salt pork, raisins, baking soda and spices (allspice, nutmeg, ground cloves and cinnamon).
Another variation to this dish is adding old dried bread (or leftover bread, as we call it) instead of flour. The result is more like a pudding. Over the years we have added rice, baking powder, eggs (to make it more fluffier) and other dries/fresh fruit. (Kevin J Phillips)
The version of the recipe below is normally how we make our Bangbelly today.
In a large saucepan, add and heat molasses (low-heat).
Cut salt pork in small cubes and fry (until almost all fat is rendered). Add salt pork and fat to molasses while hot.
Add molasses mixture to dry ingredients along with rice and raisins. Mix well. Pour mixture in a 9×9 inch greased pan. Bake at 350 degree F for approx 85 minutes. Garnish with black mulberries and cover with a sweet butter sauce. Serve warm with a good cup of steeped tea.
Ensure salt pork is not totally fried or all fat rendered Use other dries or fresh fruit to mixture instead of raisins