Air Fryer Sticky Pork Tacos with Plum & Chilli Salsa

Name: Air Fryer Sticky Pork Tacos with Plum & Chilli Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 480 g pork belly strips cut into 2-3 cm chunks; 12 soft corn tacos warmed, to serve; 2 plums stoned and finely chopped into small chunks; 100 ml soured cream and lime wedges, to serve; 20 g coriander roughly chopped, plus extra leaves to serve; 10 g chives, finely sliced; 2 clove garlic, grated; 2 lime, zested and juiced; 1 red chilli finely sliced; 1 tbsp dark brown soft sugar; 1.5 tsp caster sugar or to taste; 2 tsp ground cumin; 1 tsp Tajín, or use chilli powder; 1 tsp ground coriander

Experience a burst of flavor with these crispy air-fried pork belly tacos, perfectly balanced by a sweet and zesty plum salsa. This quick and easy recipe delivers restaurant-quality results with minimal effort, making it an ideal weeknight treat.

Servings4 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

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

Step-by-Step Instructions

In a large mixing bowl, combine the pork belly chunks with the dark brown sugar, ground cumin, Tajín (or chilli powder), ground coriander, grated garlic, and the juice of one lime. Toss thoroughly to ensure every piece is well-coated. For the best flavor, cover and marinate in the refrigerator for at least 1 hour.

Preheat your air fryer to 190°C (375°F). Arrange the marinated pork in a single layer in the air fryer basket. Cook for 15-18 minutes, shaking the basket or turning the pork halfway through, until the meat is dark brown, caramelized, and crispy on the edges.

While the pork is cooking, prepare the salsa. In a medium bowl, mix the finely chopped plums, sliced chives, chopped coriander, red chilli, lime zest, and lime juice. Add the caster sugar starting with 1 teaspoon, then taste and add more if the plums are quite tart. Season with a pinch of salt and set aside.

Warm the corn tortillas according to package instructions. To assemble, spread a dollop of soured cream on each taco, then top with the crispy pork belly and a generous spoonful of plum salsa. Garnish with extra coriander leaves and serve immediately with lime wedges for squeezing over.