Air fryer sticky pork tacos with plum & chilli salsa

Contains pork – recipe is for non-Muslims/non-pork eaters.

Pair pork with plums for a lovely summer combination – the slightly tart fruit cuts through the fatty meat in these tacos, which are cooked in the air fryer

Prep:15 mins
Cook:20 mins
plus an optional 1 hr marinating
Serves 4
Easy

Nutrition per serving

kcal 668
fat 24g
saturates 9g
carbs 79g
sugars 0g
fibre 6g
protein 30g
salt 1.31g

Ingredients

480g pork belly strips , cut into 2-3cm chunks
1 tbsp dark brown soft sugar
2 tsp ground cumin
1 tsp Tajín, or use chilli powder
1 tsp ground coriander
2 garlic cloves , grated
1 lime , juiced
12 soft corn tacos , warmed, to serve
soured cream and lime wedges, to serve
2 plums , stoned and finely chopped into small chunks
10g chives , finely sliced
10g coriander , roughly chopped, plus extra leaves to serve
1 red chilli , finely sliced
1 lime , zested and juiced
1-2 tsp caster sugar , or to taste

Method

Put the pork belly in a large bowl, season well, then add the sugar, cumin, Tajín or chilli powder, the ground coriander, garlic and lime juice. Mix well to coat. If you have the time, leave to marinate in the fridge for 1 hr.
Heat the air fryer to 190C and cook the pork belly for 15-18 mins, turning halfway, until dark brown and crisp.
Meanwhile, make the salsa by combining the plums, chives, coriander, chilli, lime zest and juice and the sugar (depending on the ripeness of the plums, you may need more or less sugar; start with 1 tsp, then taste). Season with salt, mix well and set aside.
When the pork is cooked through, fill the warm tacos with soured cream, then the pork, plum salsa and a sprinkling of coriander leaves. Serve with lime wedges on the side to squeeze over.