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.