- Yield: 1
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving: 8 servings
Pork Bang Belly Dessert
Hi and welcome to our website!
If you are looking for a dessert that have been around for generations, you are in the right place!
SO! getting back to this delicious dessert that don't look like a dessert but tastes like one. Served with a delicious white cream sauce, also you can have this lovely pudding/dessert with your meal with gravy. One wouldn't think that, but if you don't believe me ask a follow Newfoundlander, so seat back and enjoy our short video and our recipe is posted below.
Oh! before you continue on to our dessert for pork bang belly, check out our link to our cookbook. Traditional Newfoundland Cooking and Recipes. https://www.bonitaskitchen.com/cookbook
PLEASE CONTINUE ON TO OUR RECIPE FOR PORK BANG BELLY DESSERT!
Ingredients
- Stale Bread Crumbs - 1 to 2 loafs or 6 to 8 cups
- Fat Pork - 1 cup, and 1 cup molasses
- Raisins - 1½ cups
- Flour - ½ cup
- Baking soda - 1½ tsp
- Cinnamon - 1 tsp
- Allspice - ½ tsp
- Ground cloves - ¼ tsp
- WHITE CREAM SAUCE:
- Butter - 2 tbsp
- Milk - ½ cup
- Warm water - ½ cup
- Sugar - 1/3 cup
- Almond extract - ½ tsp
- Flour or Corn Starch - 2 tbsp
- Lemon zest - as needed
- Grated Orange Peel - as needed
- Nutmeg - 1/8 tsp
Instructions
PORK BANG BELLY:
First cut in pieces stale bread and soak in a bowl until soft with cold cold water. Drain or squeeze out much water from the bread as possible, not to dry. Then add to large bowl tossing the soaked bread to separate and not large pieces.
Method:
In a small saucepan, add 1 cup molasses and let warm on simmer, then add the raisins only to warm not to cook.
You will need a Cast Iron frying pan or pan of choice, Cut salt fat pork in small cubes and fry, until almost all fat is rendered out, remove the fried fat pork set aside then add molasses mixture while hot to frying pan. Stir together until combined.
In and large bowl you already have your soaked stale bread with most of the water drained off.
Then add all spices, and flour, stir around lightly and add baking soda and the molasses mixture with the fried fat pork and raisins.
Mix together until all ingredients are combined.
Pre-heat oven to 350º and bake for 1 hour or until cooked depending on your oven or the amount of liquid in your mixture.
Add all mixture to your cast iron frying pans or pan of choice, place in oven. When baked remove from oven but keep in pan. Make white cream sauce.
Years ago your bang belly was made and baked in your cast iron pan.
?(This pork bang belly also can be steamed in a pudding bag, in a boiler with a quarter of water hot and covered tie the pudding bag to the side of your boiler handle and left steam for 1 and 1/2 hours or until spongy to touch.)
WHITE CREAM SAUCE:
- -2 tbsp butter to margarine -1/2 cup warm water 1/8 tsp nutmeg -Orange Zest
-1/2 cup milk - 1/2 tsp almond extract - lemon zest
-1/3 cup white sugar -2 tbsp flour or corn starch with -1/4 cup cold water ( mix in mason jar )
In a small saucepan add butter, milk, water and sugar let warm and stir occasionally.
In a mason jar add flour and cold water, shack together until no lumps seen.
Slowly mix in with saucepan hot mixture, until it starts to go thick.
Remove from heat add almond extract continue stirring, lemon zest, orange zest and nutmeg.
Cover put to the side for pouring over, while hot.
Allergens
Having these old recipe on our website is a honour and a blessing, our elders didn’t write down their recipes only a pinch of this and that. So please seat back and enjoy our short video and recipe for PORK BANG BELLY DESSERT.
I WILL SHARE WITH YOU A FULL RECIPE for pork bang belly dessert, thanks for taking the time to watch our short video and don’t forget to share our recipes with your family and friends. There is so many versions of this one recipe but its almost like I was saying, a pinch of this and a pinch of that. Plus they are all equally as delicious as this one.
Thank you so much for stopping by and watching our video and recipe, please leave us a message before you go telling us what you think of our website and recipe. If you made or had this recipe before and if you made it different, please share that with us. We have so many delicious recipe you can check out before you go, but for now thank you for stopping by and from our kitchen to yours have a wonderful day!
Bonita: I am definitely making this dessert as I love anything with molasses. I am laughing out loud because, three times, I had to re-watch the part where you put the scrunchins on top of the pudding and I did not hear your words. Thanks.
Hahaha now i’m laughing 🙂 that is so funny. I’m so glad Mary you enjoyed our video and recipe, thank you for taking the time out of your busy day to message me and watch our video. Have a wonderful day 🙂 Bonita
Hi Bonita. Just watched your pork bang belly episode. I often heard my mother talk about it….but don’t remember her ever making it. I was wondering if you have ever made black puddings? My mom used to make them at Christmas time with some of the same ingredients, although as a pudding it was boiled on the stove instead of baked. Thoroughly love your shows and watch all the time. Keep it going please. Nice to see some old recipes from years gone by gain new life!!
Hi Catherine: You are very welcome and thank you for taking the time to write and share your beautiful story with us. We love sharing our old and new recipes with everyone to enjoy, this recipe was requested so many times and the info out there about this dessert was slim. But of course you know me I love a challenge and keeping our cultural and cultural foods alive mean a lot, there is so many ways to make this dessert but I wanted to stay close to the original as possible. I can’t say I have made or heard about black pudding before unless its a molasses pudding and boiled raisin cake if you haven’t seen it before you can watch it on my website. The only black puddings I heard of is like a sausage and its boiled on the stove and put through a sleeve like a sausage. Its nice chatting with you, and I will keep cooking and baking as longs as the recipes keeps flowing. 🙂 Bonita
We were just in Newfoundland and heard about this but none of the restaurants we went to had it on the menu so I decided to give it a try at home. It really is delicious and so easy to make. The sauce is the perfect accompaniment, not too rich. Nice to have a recipe that’s not loaded with eggs and butter.
PS – in the printed recipe molasses is not in the list of ingredients.. I went to the video for that and found it was well worth watching.
Hi Patty, Thank you for your message and for making and enjoying our Pork Bang Belly recipe, also thank you for pointing out the error in the recipe I will get that fixed. We also so appreciate any message letting us know of an error, of course we don’t have a special team for doing these things only ME! Our boys helps we media work and music, Raymond is the cameraman and video editor and my side kick! 🙂 Then of course my work would be the recipe, cooking or baking and infront of the camera. 🙂 Thank you so much, I’m sorry the restaurants didn’t have this on their menu but we have so many fast food places here and not enough sit in and have local recipes. Enjoy Bonita