Air Fryer Pork Roast with Crackling
Air fryer pork roast with crackling gives you a Sunday roast for four in about 2 hours from fridge to table, with 58 of those minutes in the air fryer, a blistered, crunchy rind and juicy meat underneath. A 1kg boneless loin joint cooks at 180°C, then the heat goes up to 200°C at the end to puff up the crackling. The secret is in the skin: it must be bone dry and well salted before the joint goes into the basket.
- Total
- 1 h 58 min
- Prep
- 15 min
- Cook
- 58 min
- Serves
- 4
- Per serving
- 505kcal
Why air fryer pork roast with crackling works
The fan keeps hot air moving round the joint, so the rind dries out and puffs up faster than in a conventional oven. There is no need to heat a full-size oven for a small Sunday roast either. The trade-off is size: a 1kg loin suits a 5.5-litre basket or larger, and the top of the joint needs a gap below the heating element, otherwise the skin scorches before the meat is cooked.
Ask the butcher for a boneless loin with the skin left on and scored, which saves a fiddly job. Coarse sea salt is easier to press into the scoring than fine table salt. If you have no sage, dried thyme or a teaspoon of fennel seeds work just as well.
How to make air fryer pork roast with crackling
Tap a time to start a timer.
- Dry the skin Take the pork out of the fridge before cooking. Pat the skin completely dry with kitchen paper. If you have time, leave the joint uncovered in the fridge the day before, as dry skin crisps far better.
- Score and season If the butcher has not scored the skin, cut lines about 5mm apart through the skin and fat without reaching the meat. Rub the oil into the skin, then press the salt well into the cuts. Mix the pepper and sage and rub them over the sides of the joint, not the skin.
- Roast Heat the air fryer to 180°C for . Put the pork in the basket skin side up, making sure the top sits clear of the heating element, and cook for .
- Crisp the crackling Raise the temperature to 200°C and cook for another , until the skin is blistered and golden. Check the centre of the joint with a meat thermometer. It should read 75°C. If it is lower, cook for more and check again.
- Rest and carve Lift the pork onto a carving board and leave it uncovered for , which lets the juices settle. Cut off the crackling, break it into pieces and carve the meat into thick slices.
What to serve with the roast
Apple sauce is the classic partner, along with gravy, roast potatoes and seasonal vegetables. The potatoes can go in a conventional oven while the pork cooks, as the basket will be full. Crackling softens after about 20 minutes, so carve first and bring it to the table last.
No air fryer, or a bigger joint? Roast the 1kg loin in an oven preheated to 220°C (200°C fan), gas 7, for 25 minutes. Then turn it down to 180°C (160°C fan), gas 4, and cook for another 45–55 minutes until the centre reads 75°C, and rest it for 15 minutes. Classic roast pork with crackling covers larger joints.
Leftovers
Cool the leftover air fryer pork roast with crackling quickly and keep it in the fridge, covered, for up to 2 days. Eat it cold in sandwiches with apple sauce, or reheat slices until steaming hot all the way through. Crackling is best eaten fresh, but it crisps again for a few minutes in a hot air fryer.
Common problems and fixes for Air Fryer Pork Roast with Crackling
- The crackling is chewy rather than crisp
- Damp skin is the usual cause. Cut the skin off the cooked joint, return it to the basket on its own and cook at 200°C for 5–10 minutes. Next time, dry the skin overnight in the fridge.
- The meat is dry
- Loin is lean, so it dries out if it is taken far past 75°C. Use a meat thermometer rather than the clock, and do not skip the 15-minute rest.
- Smoke is coming from the air fryer
- Fat is burning on the base of the drawer. Start with a clean drawer, trim loose fat from the sides of the joint and, if it still smokes, carefully lift out the basket halfway through and pour the fat into a heatproof bowl.
Frequently asked questions about Air Fryer Pork Roast with Crackling
How long does it take to cook pork roast with crackling in the air fryer?
A 1kg joint takes about 58 minutes: 3 minutes to preheat, 40 minutes at 180°C and 15 minutes at 200°C. Allow another 30 minutes beforehand for the pork to come up from fridge temperature and 15 minutes afterwards for resting.
What temperature should pork be cooked to?
Pork should reach 75°C in the centre, with no pink meat and clear juices. Check with a meat thermometer pushed into the thickest part of the joint.
What size of pork joint fits in an air fryer?
A 1kg joint suits a basket of 5.5 litres or more. Measure first, because the top must sit clear of the heating element or the skin will burn before the meat is done.
Can you cook pork roast with crackling from frozen?
No. Defrost the joint fully in the fridge, which takes about 24 hours for 1kg, then dry the skin as described above. Frozen skin is wet and will not crisp.
How did you like the recipe?
4.8 / 5 · 7 ratings
