Air Fryer Pork Roast with Crackling - from www.thedinnerbite.com

This is about to be the best pork roast with crackling you will make! Not only does this air fryer pork roast require minimal prep, but it is almost hands-free too.

INGREDIENTS

• 3lb kg Pork Scotch (shoulder) with skin about 1.5kg
• 2 Tablespoons Olive oil
• 2 teaspoons Dried sage
• ½ Tablespoon Garlic granules
• 1 Tablespoon coarse salt divided into 2
• fine cooking salt use as desired
• ground black pepper
  
  

METHOD

• Prep the pork: This step is important, so don't skip it!

  Bring out the pork half an hour from the fridge before you cook it. Unroll the pork and score the rind with a sharp knife a few times without cutting into the flesh. Sprinkle the rind with ½ Tablespoon coarse salt, ensuring all the surface is covered, and cover immediately with a kitchen paper towel.

  Set it aside until you are ready to air-fry the pork. Doing this process above will not only bring the meat to room temperature but will help draw the moisture from the pork, which will enhance your getting a better crackling.

  If you have time, place the salted pork in the fridge for up to 24 hours uncovered.
• Preheat the air fryer to 400F/200C for 5 minutes.
• Season the flesh: Flip the pork on a flat plate (the flesh side facing you). Drizzle olive oil on the pork, followed by salt and black pepper, sage and garlic granules. Rub the seasoning into the nooks and crannies of the meat.
• Season the pork skin: Flip the pork (skin side facing you), drizzle with olive oil and rub it on the skin. Sprinkle the sea salt all over the pork's skin, ensuring no part is left out.
• Air fry: Carefully place the seasoned pork into the air fryer basket. Cook at 320F/160C for 50 minutes. Increase the heat of the air fryer to 400F/200C for 15-30 minutes or until the internal temperature of the pork reaches 155F - 160F.
• If the crackling is not crispy to your liking after this time, Remove it from the pork meat (not to overcook the pork). Return the crackling to the air fryer and cook for another 5 minutes or until crispy to your liking.
• Rest the pork for at least 15-20 minutes before carving it. Serve and enjoy
  
  

  Tips before you start

  Please bear all this information in mind before you cook your pork for a juicy and tender pork roast with a fantastic bubbly crispy crackling!

  • Unroll the pork before you put it in the air fryer. Depending on the shape and size of your air fryer. Cooking the pork on an even level helps you achieve the best pork crackles you can hope for.
  • Take your time to draw out enough moisture from the pork skin before you cook it. If you forgot to do this step or don't have the time, pat the pork skin dry before cooking. This is important!
  • Cook the pork at two different temperatures. First, on a low temperature enough to cook the meat beautifully while it slow cooks and is infused with flavors. Lastly, on a high heat to give it that final irresistible crackling worthy of a centerpiece.
  • There is no need to score the skin for this recipe, yes, you read that right. You can cook before roast pork without scoring the skin if done right. i.e keeping the skin dry before cooking.
  • Make sure your meat can fit into your air fryer.
  • If you will be scoring the skin yourself, make sure you don't cut through the flesh, as this may cause the meat to dry out as it cooks.
  • Allow 25 -30 minutes per lb plus 15-30 minutes for crispy crackling.
  • Don't rush to carve the meat once it is cooked. Let it rest for at least 15 minutes with a foil tent over it for the juice to redistribute back into the pork. Don't worry; it won't be cold, nor will the crackles get soft before you serve it.
  • Don't waste the pan drippings caught at the bottom of the air fryer basket. Make some gravy!