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1. Heat the air fryer to 170C.
2. Put the pork belly in the centre of a large piece of foil and cover with a splash of water.
3. Wrap tightly and cook for 1 hr 15 mins-1 hr 30 mins until cooked through.
4. Remove and leave to cool.
5. Will keep chilled for up to three days.
6. Once cooled, cut into bite-sized pieces (about 3 x 5cm), then heat the air fryer to 180C.
7. Add the pork belly pieces to the air fryer basket and cook, turning once or twice, for 20-25 mins.
8. Meanwhile, tip the chilli jam, soy sauce, clementine juice and sugar into a medium saucepan with 3 tbsp water.
9. Bring to a simmer over a medium heat and bubble for 2-3 mins until reduced slightly and the sugar has melted.
10. 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.
11. Once cool, will keep chilled for up to three days.
12. Serve threaded onto skewers with cucumber strips.

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