Air Fryer Sticky Pork Tacos with Plum & Chilli Salsa Recipe
Introduction
These air fryer sticky pork tacos are a delicious fusion of crispy, tender pork belly and a fresh, tangy plum and chilli salsa. Perfect for a quick weeknight meal or casual gatherings, the vibrant flavors and ease of preparation make them a standout dish.
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
Instructions
- Step 1: In a large bowl, season the pork belly pieces well. Add the dark brown sugar, ground cumin, Tajín or chilli powder, ground coriander, grated garlic, and lime juice. Mix thoroughly to coat the pork evenly. For best flavor, marinate in the fridge for 1 hour if time permits.
- Step 2: Preheat the air fryer to 190°C. Place the marinated pork belly in the air fryer basket and cook for 15-18 minutes, turning halfway through, until the pork is dark brown and crisp.
- Step 3: While the pork cooks, prepare the plum and chilli salsa. Combine the finely chopped plums, chives, coriander, red chilli, lime zest and juice, and caster sugar in a bowl. Adjust the sugar to taste depending on the sweetness of the plums. Season with salt, mix well, and set aside.
- Step 4: Once the pork is cooked, warm the corn tacos and spread a layer of soured cream on each. Fill with the crispy pork belly, top with the plum salsa, and sprinkle extra coriander leaves over. Serve with lime wedges on the side for squeezing over just before eating.
Tips & Variations
- If you don’t have Tajín, substitute with a mild chilli powder and a pinch of salt for similar flavor.
- Marinating the pork overnight enhances the taste and tenderness.
- For a fresher salsa, try adding a little chopped cucumber or mint.
- Use Greek yogurt instead of soured cream for a lighter topping.
Storage
Store any leftover cooked pork in an airtight container in the refrigerator for up to 2 days. Reheat gently in the air fryer or oven to retain crispiness. Keep the plum salsa separate in the fridge and consume within 24 hours for best freshness. Warm the tacos just before serving to prevent them from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of pork instead of pork belly?
Yes, pork shoulder or pork loin can work, but they may not be as fatty or crispy as pork belly. Cooking times might vary accordingly.
What if I don’t have an air fryer?
You can cook the pork belly on a baking tray in a hot oven at 190°C for about 25-30 minutes, turning halfway, until crispy and cooked through.
Print
Air Fryer Sticky Pork Tacos with Plum & Chilli Salsa Recipe
- Total Time: 1 hour 33 minutes
- Yield: 12 tacos 1x
Description
These Air Fryer Sticky Pork Tacos feature tender, marinated pork belly cooked to crispy perfection and topped with a vibrant plum and chilli salsa. Served in warm soft corn tacos with a dollop of soured cream and fresh lime, this dish combines sweet, smoky, and tangy flavors for a deliciously satisfying meal made quickly and easily in an air fryer.
Ingredients
Pork and Seasoning
- 480g pork belly strips, cut into 2–3cm chunks
- 1 tbsp dark brown soft sugar
- 2 tsp ground cumin
- 1 tsp Tajín seasoning or chilli powder
- 1 tsp ground coriander
- 2 garlic cloves, grated
- 1 lime, juiced
Salsa
- 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
- Salt, to season
To Serve
- 12 soft corn tacos, warmed
- Soured cream
- Lime wedges
Instructions
- Marinate the pork: In a large bowl, season the pork belly chunks well with salt and then add the dark brown sugar, ground cumin, Tajín or chilli powder, ground coriander, grated garlic, and lime juice. Mix thoroughly to coat each piece evenly. For best flavor, cover and refrigerate for 1 hour if time permits.
- Cook the pork: Preheat the air fryer to 190°C (374°F). Place the marinated pork belly pieces in the air fryer basket in a single layer. Cook for 15-18 minutes, turning halfway through the cooking time, until the pork is deeply browned, crispy on the outside, and cooked through.
- Prepare the plum and chilli salsa: While the pork cooks, combine the chopped plums, finely sliced chives, roughly chopped coriander, sliced red chilli, lime zest, lime juice, and caster sugar in a bowl. Adjust the sugar quantity depending on plum sweetness, starting with 1 teaspoon and adding more if needed. Season with salt and stir well to combine. Set aside to allow the flavors to meld.
- Assemble the tacos: Warm the soft corn tacos. Spread a spoonful of soured cream onto each taco, then add the crispy pork belly pieces. Top with a generous amount of the plum and chilli salsa, and sprinkle with extra coriander leaves. Serve immediately with lime wedges for squeezing over the top.
Notes
- Marinating the pork belly for an hour enhances the flavors but can be skipped if you are short on time.
- If you don’t have Tajín, chilli powder is a great substitute and adds a nice smoky heat.
- The plum salsa can be made ahead and refrigerated for up to 1 day, but add the lime juice just before serving to keep it fresh.
- Serving with warm corn tacos adds authentic Mexican flavor and balances the richness of the pork.
- You can substitute soured cream with Greek yogurt for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican-inspired
Keywords: air fryer pork tacos, sticky pork belly, plum salsa, Mexican tacos, quick pork tacos, air fryer recipes
