Roast Pork with Crackling in the Air Fryer
A Sunday roast with proper crackling usually needs the oven on for hours, but a small pork joint will fit in the air fryer and use far less energy. The fast-moving hot air dries and blisters the rind into crisp crackling, while the loin below stays tender. This page uses a 1 kg boneless loin and gives timings for other joints.
- Temperature
- 180°C
- Total time
- 1:25hr
- Prep
- 15min
- Servings
- 5
- Core temp
- 70°C
- Per serving
- 280kcal
Why the air fryer works for roast pork
Roast pork with crackling in air fryer baskets works because crackling needs two things: very dry skin and strong, direct heat. The air fryer supplies both. The fan dries the surface as the joint cooks, and the heating element above blisters the rind in the final minutes, which is hard to manage in a busy oven.
A 1 kg loin joint is a good size for a basket air fryer and feeds four to five. It uses less energy than heating a full oven, and it leaves the oven free for Yorkshire puddings or stuffing. The main limit is size: tall joints and legs over 1.5 kg need a large air fryer.
How to make roast pork with crackling in the air fryer
Tap a time to start a timer.
- Dry the skin Take the joint out of the fridge. If the butcher has not scored the skin, score it with a very sharp knife in lines 1 cm apart, cutting through the skin but not into the meat. Pat the skin completely dry. If you have time, leave it uncovered in the fridge for a few hours first.
- Season Rub the oil into the meat, then rub the salt into the skin and between the scores. Sprinkle the fennel, sage and pepper over the meat.
- Preheat Heat the air fryer to 180 °C for .
- Cook Place the joint skin side up in the basket. Cook for . If the joint is too tall, remove the basket plate or trim the joint so there is a gap of 2 cm at the top.
- Crisp the crackling Raise the heat to 200 °C and cook for more, until the skin blisters and turns golden. Check the thickest part with a thermometer: the FSA says pork must be cooked through, and 70 °C is the safe point.
- Rest and carve Rest the joint for on a board, uncovered, so the crackling stays crisp. Cut the crackling off in strips and carve the meat into slices.
Cooking times and temperatures
| Roast Pork with Crackling | Temperature | Time |
|---|---|---|
| Pork loin joint, 1 kgLast 8–10 min at 200 °C | 180 °C | 58–60 min |
| Pork loin joint, 750 gLast 8 min at 200 °C | 180 °C | 45–50 min |
| Pork leg joint, 1.5 kgLarge air fryer only | 180 °C | 80–90 min |
| Crackling strips onlyRind scored and salted | 200 °C | 8–10 min |
| Reheated roast pork slicesSteaming hot (75 °C) | 160 °C | 3–4 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 70 °C. See also cooking times and temperatures for all dishes.
You may also like: Christmas dinner in an air fryer
Tips
- Salt the skin early. Salt draws water out of the rind. Rub it in and let it sit for 30 minutes, then pat the skin dry again.
- Score along the grain. Cut shallow lines 1 cm apart, but not into the meat. This lets the fat escape and makes the crackling easier to cut.
- Rest uncovered. Foil traps steam and softens the crackling. Rest the joint on a board in a warm place.
Serving
Carve the pork and serve it with roast potatoes, apple sauce, stuffing balls and gravy. Carrots and Brussels sprouts cook in the same air fryer afterwards, while the joint rests. Roast pork with crackling in the air fryer also works for sandwiches the next day. For a richer, fattier cut, see pork belly, and for faster steaks try pork loin steaks.
Storing and reheating
Leftover roast pork keeps for up to 3 days in the fridge. Store the crackling separately, as it softens. To reheat the sliced pork, use the air fryer at 160 °C for 3–4 minutes, until it is steaming hot all the way through (75 °C). Re-crisp the crackling at 200 °C for 2–3 minutes.
Variations
- Herb crust: Press chopped rosemary and thyme into the oil on the meat for a fragrant roast.
- Apple and cider: Put 100 ml cider in the drawer under the basket to add a gentle aroma, but keep the skin dry.
- Pork leg or shoulder: Cook a boned leg or shoulder at 180 °C, allowing 20 minutes per 500 g plus 20 minutes, in a large air fryer.
Troubleshooting
- The crackling is chewy
- The skin was damp or the heat too low at the end. Dry the skin well, salt it generously and finish at 200 °C. Do not cover the joint with foil.
- The meat is dry
- A lean loin overcooks quickly. Use a thermometer and take the joint out at 70 °C, then rest it for 10 minutes.
- The crackling is burnt on one side
- The skin sat too close to the heating element. Keep a 2 cm gap at the top and turn the joint for the last 5 minutes if it browns unevenly.
Frequently asked questions
How long does roast pork with crackling take in an air fryer?
A 1 kg loin joint takes 50 minutes at 180 °C, plus 8–10 minutes at 200 °C for the crackling. As a guide, allow 20 minutes per 500 g plus 20 minutes, and check with a thermometer.
Can you cook pork crackling on its own in the air fryer?
Yes. Cut the scored rind off the joint, salt it and cook the strips at 200 °C for 8–10 minutes. Watch closely, as it burns easily.
How do you reheat roast pork with crackling in the air fryer?
Put the sliced meat in at 160 °C for 3–4 minutes, until steaming hot (75 °C). Heat the crackling separately at 200 °C for 2–3 minutes.
What size joint fits in an air fryer?
Most 5–6 litre basket machines take a joint up to 1.2 kg. A 2 kg leg joint needs a large air fryer and 20–30 minutes more.
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