BLT panzanella
Combine the elements of a BLT – salty bacon, crisp lettuce and sweet tomatoes – with golden croutons and a vinegary dressing for a twist on a panzanella
Air fryer sticky pork tacos with plum & chilli salsa
Serves 4
Easy
Prep:
Cook:
plus an optional 1 hr marinating
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
Skip to ingredients
- 480g pork belly stripscut 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 clovesgrated
- 1 limejuiced
- 12 soft corn tacoswarmed, to serve
- soured creamand lime wedges, to serve
For the salsa
- 2 plumsstoned and finely chopped into small chunks
- 10g chivesfinely sliced
- 10g corianderroughly chopped, plus extra leaves to serve
- 1 red chillifinely sliced
- 1 limezested and juiced
- 1-2 tsp caster sugaror to taste
Nutrition: Per serving
- kcal668
- fat24g
- saturates9g
- carbs79g
- sugars15g
- fibre6ghigh
- protein30g
- salt1.31g
Method
step 1
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.
step 2
Heat the air fryer to 190C and cook the pork belly for 15-18 mins, turning halfway, until dark brown and crisp.
step 3
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.
step 4
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.
