8slicespork bellyremove and discard skin. chop to bits.
1yellow onionfinely chopped
1/2green bell peppercored, seeded, and finely chopped
1/2cupKetchup Heinz / Hunts no salt added
¼cupcider vinegar
1/4cupmaple syrupreal is best has no sodium
1/3cupmolasses
1/4cupbrown sugarpacked
2tspliquid smoke
1 1/4tspmustard seedground
1tbspyellow mustard
2tspgarlic powder
1tspsmoked paprika
1tbspchili powder
Instructions
Rinse and sort beans, removing any debris.
Remove skin or "rind" from pork belly strips and discard. Chop remaining to bits.
Set the Sauté function to high on Pressure Cooker and allow to heat.
Add pork belly and onions to the pot and cook until bacon begins to render, stirring and scraping brown bits from bottom of cooking pot.
Add 1/4 cup of water and continue cooking until water has evaporated, bacon fat is rendered and onions are semi-soft. Scrape brown bits from bottom of cooking pot, until water has evaporated.
Gather and mix remaining ingredients in small mixing bowl to combine.
Add in order on top of sautéed ingredients beans, water, and the remaining mixed and combined ingredients. Do not stir at this point.
Lock on lid and close pressure valve. Cook at high pressure for 60 minutes. When cycle is done, let it naturally pressure release for 10 minutes and then carefully release the rest of the pressure.
Stir the ingredients in the pot well. Check some of the tenderness, if beans are still hard, cook for another 15 minutes. Add more molasses if a sweeter taste is desired now.
Set the Sauté function for low or medium and simmer until desired sauce consistency. Beans will continue to absorb liquid as they cool.