Instant Pot Hickory Smoked BBQ Pork Belly Burnt Ends

Pork belly is a flavorful cut of meat taken from the belly of a pig. Known for its rich flavor and tender texture, it is composed of alternating layers of meat and fat, making it ideal for various cooking methods.

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When cooked properly, pork belly becomes melt-in-your-mouth tender, and its fat renders down to impart a delicious richness to any dish.

One of the most popular ways to enjoy pork belly is in the form of burnt ends—a barbecue delicacy that showcases the meat’s full potential. Like with this Spicy & Sweet Roasted Pork Belly.

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What Are Burnt Ends?

Burnt ends originated from the point end of a brisket, typically leftover scraps from barbecue joints.

However, pork belly burnt ends have become a trendy twist, where the pork is cut into cubes, seasoned, and cooked until caramelized and crispy on the outside while remaining tender inside.

This dish is often served as an appetizer like this Barbecue Garlic Lemon Vegetable Platter With A Creamy Avocado Dipping Sauce or main course and is a favorite at barbecues and gatherings.

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Instant Pot pork belly burnt ends are a fantastic way to enjoy this delicious cut of meat without the lengthy smoking process.

With just a few steps, you can create tender, flavorful bites that are sure to impress. Like this Hickory Smoked Marinated Boneless Chuck Steak With Sweet Peppers & Onions.

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Whether enjoyed at a barbecue or a cozy dinner at home, these burnt ends provide a delightful culinary experience that highlights the versatility and richness of pork belly.

If you’re looking to impress your family or guests, this dish is sure to be a hit!

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Instant Pot Hickory Smoked BBQ Pork Belly Burnt Ends

To make Instant Pot Hickory Smoked BBQ Pork Belly, pressure cook seasoned pork belly cubes with liquid smoke and a barbecue sauce to make them tender, then finish them by broiling or pan-frying to get a crispy, caramelized “burnt ends” texture.

1 cup water

1 tablespoon liquid Hickory smoke

2 pounds Pork Belly, cut into 1-inch cubes

Barbecue Spice Rub

1 tablespoon smoked paprika

1 tablespoons brown sugar

1 1/2 teaspoon Aleppo pepper (can sub for chili pepper)

3/4 teaspoon Szechuan peppercorn, crushed * See Cooks Notes

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon dried thyme

Barbecue Sauce

¾ cup ketchup

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 teaspoon white miso

½ teaspoon soy sauce

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Cooks Notes

Szechuan peppercorns are from the Ash tree and are not true peppercorns. They are not spicy in the way chili peppers are; they don’t contain capsaicin. 

Instead, they have a unique citrusy, floral aroma and create a tingling, numbing sensation in the mouth due to a compound called hydroxy alpha sanshool. 

This numbing effect, known as ma, is distinct from the “hot” spiciness (la) of chili peppers and is often paired with chilies in Sichuan cuisine to create a complex flavor profile.

Szechuan peppercorns can be bought at your local Asian Market, World Market, Whole Foods Market or on Amazon.

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Add the spice rub ingredients to a small bowl and mix until completely combined, breaking up any clumps of brown sugar.

Add the barbecue sauce ingredients to another small bowl and whisk to combine.

Rub the Barbecue Spice Rub onto the pork belly cubes; add them to the insert of the Instant Pot. Next, add ½ cup of the barbecue sauce, 1 cup of water and the liquid smoke. Stir to combined.

 Lock the lid onto the Instant Pot making sure vent is in the closed position.

Press “Manual” mode, high, 30 minutes and 15 minutes natural release. When done, quick release any remaining pressure before unlocking the lid.

Remove the lid, tilting it away from you to avoid the hot steam. Scoop the pork belly cubes into a bowl with a slotted spoon. Set aside.

Set the Instant Pot to “Sauté” mode. Bring the liquid to a boil and continue boiling to reduce liquid by half, about 10-15 minutes.

Meanwhile, place a 12-inch non-stick skillet with 1 tablespoon of avocado or grape seed oil over medium-high heat.

When oil starts to shimmer add the cooked pork belly cubes in a single layer and cook until the bottom is browned and crispy, about 3 minutes.

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Scoop the browned and crispy pork belly with a slotted spoon back into the Instant Pot with the reduced liquid. Mix meat into liquid to well coat.

Serve over a bowl of coconut rice and top with sautéd leeks.

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