Heat the air fryer to 170C. Put the pork belly in the centre of a large piece of foil and cover with a splash of water. Wrap tightly and cook for 1 hr 15 mins-1 hr 30 mins until cooked through. Remove and leave to cool. Will keep chilled for up to three days.

Once cooled, cut into bite-sized pieces (about 3 x 5cm), then heat the air fryer to 180C. Add the pork belly pieces to the air fryer basket and cook, turning once or twice, for 20-25 mins.

Meanwhile, tip the chilli jam, soy sauce, clementine juice and sugar into a medium saucepan with 3 tbsp water. Bring to a simmer over a medium heat and bubble for 2-3 mins until reduced slightly and the sugar has melted.

Tip the pork belly pieces into the saucepan and stir to coat, then cook in the air fryer for another 3-5 mins until sticky and browned. Once cool, will keep chilled for up to three days. Serve threaded onto skewers with cucumber strips.