Air Fryer Roast Pork and Crackling – A fabulous and very easy recipe for Roast Pork and amazing CRISP Crackling in your Air Fryer
Air Fryer Roast Pork and Crackling in just over One Hour
As part of my new Air Fryer Recipes series, here’s a recipe for Air Fryer Roast Pork and Crackling, a dinner I made and photographed 2 years ago!
I don’t know why I never shared the recipe in January 2023, as it was a culinary triumph, with succulent pork meat and the most amazing crispy, light crackling.
As the pork cooked in one of my Ninja Max Dual Zone drawers, I tossed some Lincolnshire spuds and carrots in the other drawer of the air fryer.
I added a smattering of olive oil, a carefree handful of sea salt and Italian seasoning, and synchronised the cooking time, so they started cooking after the pork.
All that was left to do, was to steam some leeks and cabbage as extra veggies, before I served this delicious air fried roast pork with homemade Bramley apple sauce.
I used a 1.5kg boneless, rolled and scored pork leg with skin for this recipe, but I have used a boneless, rolled pork shoulder before too – the choice is yours.
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The most important thing to ensure you get crispy, melt-in-the-mouth crackling, is to dry it and leave it at room temperature for at least 1 hour, or overnight in the fridge unwrapped.
If you leave it unwrapped in the fridge overnight, then make sure you bring it to room temperature for an hour before cooking.
There are so many recipes out there for crispy crackling, some say no oil and some say you must add oil – I always add olive oil along with sea salt and a fennel seeds for flavour.
I hope you like my latest air fryer recipe, this is such a great way to cook roast pork, and the crackling really is the star of the show. The Air Fryer Veggies recipe will be shared soon. Enjoy, Karen
Culinary Notes and Help
- If the crackling isn’t as crisp as you would like it, place the crackling into the basket or drawer, and cook on 220C on the Air Fryer setting for 15 to 20 minutes.
- Unwrap the pork joint if it is cling wrapped in plastic. If cooking the same day, allow at least 1 hour for the pork skin to dry. It is better left overnight (uncovered) in the fridge.
- Pat the pork fry with a paper towel, score the skin if it’s not scored already, then rub the table salt all over the skin, and allow to dry out for at least 1hour, or place it in the fridge overnight.
- I used a 1.5kg boneless, rolled and scored pork leg with skin for this recipe, but I have used a boneless, rolled pork shoulder before too.
- The most important thing to ensure you get crispy, melt-in-the-mouth crackling, is to dry it and leave it at room temperature for at least 1 hour, or overnight in the fridge unwrapped.
More Roast and Meat Recipes
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Air Fryer Roast Pork and Crackling Recipe
Air Fryer Roast Pork and Crackling
Yield:
6
Prep Time:
1 hour 30 minutes
Cook Time:
1 hour 15 minutes
Total Time:
2 hours 45 minutes
As part of my new Air Fryer Recipes series, here’s a recipe for Air Fryer Roast Pork and Crackling, a dinner I made and photographed 2 years ago!
I don’t know why I never shared the recipe in January 2023, as it was a culinary triumph, with succulent pork meat and the most amazing crispy, light crackling.
As the pork cooked in one of my Ninja Max Dual Zone drawers, I tossed some Lincolnshire spuds and carrots in the other drawer of the air fryer.
I added a smattering of olive oil, a carefree handful of sea salt and Italian seasoning, and synchronised the cooking time, so they started cooking after the pork.
All that was left to do, was to steam some leeks and cabbage as extra veggies, before I served this delicious air fried roast pork with homemade Bramley apple sauce.
I used a 1.5kg boneless, rolled and scored pork leg with skin for this recipe, but I have used a boneless, rolled pork shoulder before too – the choice is yours.
The most important thing to ensure you get crispy, melt-in-the-mouth crackling, is to dry it and leave it at room temperature for at least 1 hour, or overnight in the fridge unwrapped.
If you leave it unwrapped in the fridge overnight, then make sure you bring it to room temperature for an hour before cooking.
There are so many recipes out there for crispy crackling, some say no oil and some say you must add oil – I always add olive oil along with sea salt and a fennel seeds for flavour.
I hope you like my latest air fryer recipe, this is such a great way to cook roast pork, and the crackling really is the star of the show. Enjoy, Karen
Ingredients
- 1 x 1.5kg boneless, rolled pork joint with skin
- 1 tablespoon table salt
- 2 tablespoons olive oil or rapeseed oil
- 1 to 2 tablespoons sea salt
- 1 tablespoon fennel seeds
Instructions
- Unwrap the pork joint if it is cling wrapped in plastic. If cooking the same day, allow at least 1 hour for the pork skin to dry. It is better left overnight (uncovered) in the fridge.
- Pat the pork fry with a paper towel, score the skin if it’s not scored already, then rub the table salt all over the skin, and allow to dry out for at least 1hour.
- When you are ready to cook the pork, remove the pork from the fridge, and allow to come to room temperature for 1 hour.
- Rub the oil all over the pork joint, underneath, and into the skin. Add the sea salt, again, rubbing it in all over and into the scored skin, then sprinkle the fennel seeds all over the pork.
- Some people like to pre-heat their air-fryers, I never bother. Place the pork joint scored skin side up into the basket or into the air fryer drawer if using a drawer version.
- Set the temperature to 200C and cook for 30 minutes on the Air Fryer setting. After 30 minutes, reduce the temperature to 180C and cook for 25 minutes per 500g, so a 1.5kg joint will be 1 hour and 15 minutes.
- Turn the pork over after half an hour, then back over again after 1 hour, so the skin side is on top again.
- If you want to check the temperature of the middle of the pork joint to see if it is cooked, push a probe in and it should read between 68C and 70C.
- Remove the pork from the drawer or basket, leave it rest for at least 20 minutes before carving, taking the crackling off before carving.
- If the crackling isn’t as crisp as you would like it, place the crackling into the basket or drawer, and cook on 220C on the Air Fryer setting for 15 to 20 minutes.
- Serve the pork sliced with crackling, and apple sauce.
Notes
If the crackling isn’t as crisp as you would like it, place the crackling into the basket or drawer, and cook on 220C on the Air Fryer setting for 15 to 20 minutes.
Unwrap the pork joint if it is cling wrapped in plastic. If cooking the same day, allow at least 1 hour for the pork skin to dry. It is better left overnight (uncovered) in the fridge.
Pat the pork fry with a paper towel, score the skin if it’s not scored already, then rub the table salt all over the skin, and allow to dry out for at least 1hour, or place it in the fridge overnight.
I used a 1.5kg boneless, rolled and scored pork leg with skin for this recipe, but I have used a boneless, rolled pork shoulder before too.
Nutrition Information
Yield 6
Serving Size 1
Amount Per Serving
Calories 98Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 12mgSodium 3181mgCarbohydrates 1gFiber 0gSugar 0gProtein 4g
