Emilie Meyer
Cooking pork leg in an air fryer is a great way to save energy and achieve perfect crispy crackling. The cooking time depends on the weight of the pork leg and the size of the air fryer. For example, a 1kg pork roast is suitable for a smaller air fryer, while a 1.5kg roast is better for a larger air fryer. The cooking time is approximately 25 minutes per 500g or 22 minutes per pound. It's important to ensure the pork is cooked correctly by checking that the juices run clear or that the internal temperature reaches 65°C/145°F or higher.
| Characteristics | Values |
|---|---|
| Air Fryer Temperature | 180°C-200°C/360°F-400°F |
| Cooking Time | 20 minutes at high temperature, then 180°C/350°F until cooked through (approximately 25 minutes per 500g) |
| Resting Time | 10-20 minutes |
| Meat Temperature | 63°C-70°C |
| Meat Weight | 1-1.5kg |
| Preparation | Pat the skin dry, score the skin with a knife, rub with oil, season with salt |
| Sides | Apple sauce, roasted potatoes, green beans, gravy, broccolini, mashed potatoes |
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What You'll Learn
Cooking time and temperature
The cooking time and temperature for pork leg in an air fryer will depend on the weight of the joint and the size of your air fryer. It's important to ensure your pork leg fits in the air fryer, so it doesn't touch the heating element. A roast that is 1.5kg (3 lbs) fits perfectly in a 5.5L (5.8 Qt) air fryer. For a smaller air fryer, a 1-1.2kg (2-2.5 lbs) pork leg roast is more suitable.
If you are cooking a 1kg pork roast, cook at 210°C for 20 minutes, then reduce the temperature to 160°C and cook for another 40-50 minutes. If your pork roast is 1.5kg, cook at 210°C for 20 minutes, then reduce the temperature to 160°C and cook for 1 hour to 1 hour and 10 minutes.
You can also cook pork leg in an air fryer by cooking at 200°C for 20 minutes, then reducing the temperature to 180°C and cooking for approximately 25 minutes per 500g. For example, 500g of pork will take 20 minutes at 200°C and 25 minutes at 180°C, while 1kg of pork will take 20 minutes at 200°C and approximately 50 minutes at 180°C.
Another option is to cook at 160°C/320°F for 10 minutes, then at 180°C/360°F for 20 minutes, and finally for another 20 minutes at the same temperature.
To ensure your pork is cooked, check that the juices run clear or that the internal temperature reaches 70°C with a digital thermometer. The crackling should be crisp. If it isn't, you can remove the skin from the meat, cover the meat and leave it to rest for 20 minutes while you cook the skin at 220°C for 15-20 minutes.
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Choosing the right pork roast
Cooking a pork roast in an air fryer is a great way to save energy and achieve perfect crackling. To choose the right pork roast, there are several factors to consider:
Size
Firstly, it is important to select a pork roast that will fit comfortably in your air fryer. A roast that is too large may touch the heating element, and could also affect cooking times. A roast of around 1-1.5kg should fit nicely in most standard-sized air fryers, but if you have a larger model, you can opt for a bigger joint.
Type of Pork
Boneless leg roast, pork loin roast, pork shoulder, or rolled roast are all excellent choices for the air fryer. If you want pork crackling, be sure to choose a roast with a rind (skin).
Preparation
Before cooking, remove the pork from its packaging and any netting, and pat it dry with a paper towel. Score the rind carefully, without cutting into the meat, as this will prevent the skin from becoming crispy. You can ask your butcher to do this for you if you prefer. Leaving the meat uncovered in the fridge overnight will help to dry out the rind and improve the crackling, but even an hour or two will make a difference.
Seasoning
When you are ready to cook the pork, rub it all over with olive oil and season generously with salt, rubbing it into the scores on the rind. You can also add other seasonings or a dry rub to enhance the flavour.
Cooking Time
The cooking time will depend on the size of your roast, but as a guide, cook at 200°C for 20 minutes, then reduce the temperature to 160-180°C and cook for approximately 25 minutes per 500g. Always use a meat thermometer to check that the pork is cooked properly, ensuring an internal temperature of at least 63-65°C in the centre of the thickest part.
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Scoring the rind
If your pork roast comes with the rind already scored, you may need to score it further to ensure even cooking. You can ask your butcher to score your rind for you if you prefer. Scoring the rind is especially important if you are aiming for crispy crackling, as it allows the skin to dry out and ensures the crackling will be light and crunchy.
After scoring the rind, rub salt into the scores. Use coarse salt such as sea salt, kosher salt, or cooking salt, rather than fine table salt. The salt will draw out moisture from the pork skin, which can then be blotted away with paper towels. Be sure to remove any moisture before adding oil, as this will help ensure crispy crackling.
Once the pork has been patted dry and the rind has been scored and salted, it is ready to be rubbed with oil. Use olive oil or another type of oil such as extra virgin olive oil, and rub it into the pork skin and meat. The oil reacts with the salt and fat under the rind to create ultra-crispy crackling.
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Seasoning
The seasoning of your pork leg is a crucial step in achieving the perfect crispy crackling. Here is a detailed guide to seasoning your pork leg before air frying:
Step 1: Scoring the Pork Rind
Start by removing the pork from its packaging and netting. Use a sharp knife to carefully score the rind at 1cm intervals. Ensure you don't cut into the meat, as this can affect the dryness of the rind and hinder the crackling process. If you're unsure, you can ask your butcher to score the rind for you. Scoring the rind allows the salt to penetrate deeper into the pork skin, enhancing the flavour and promoting even cooking.
Step 2: Drying the Pork
For optimal results, place the scored pork on a plate, rind side up, and leave it uncovered in the fridge overnight. This step is essential for achieving that perfect, crispy crackling. The dry environment of the fridge helps remove moisture from the pork rind, ensuring it becomes light and crunchy when cooked. If you're short on time, even leaving the pork in the fridge for an hour will help the crackling process.
Step 3: Applying Oil and Salt
Once your pork has dried, remove it from the fridge and pat it dry with a paper towel. Rub the pork meat and rind generously with olive oil. The oil reacts with the salt and fat under the rind, causing it to puff up and create an ultra-crispy texture. After applying the oil, season the pork rind generously with salt. Coarse salt varieties like sea salt, cooking salt, or kosher salt are recommended for the best crackling. Rub the salt into the scores on the rind. The salt will draw out moisture, which you can blot away with paper towels.
Step 4: Final Preparation
If desired, you can season your pork leg with additional herbs and spices. For instance, dried mixed herbs, pepper, and parsley can enhance the flavour of the pork. Place the pork leg, rind side up, into the air fryer basket. Ensure your pork leg fits comfortably in the air fryer, as size can vary between different cuts of meat and air fryer models.
Remember, the seasoning process is a crucial step in achieving the perfect pork crackling. By following these steps, you'll be well on your way to creating a delicious, crispy treat for you and your family to enjoy!
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Resting and serving
Once your pork leg roast is cooked, remove it from the air fryer and let it rest. Wrapping the pork leg roast in foil will help keep it warm while it rests. The length of time you should let the roast rest for varies depending on the size of the joint, but it is usually between 10 and 20 minutes. This allows the juices to reabsorb into the meat, keeping it moist and tender.
If your crackling is not crispy enough, you can remove it from the meat and put it back into the air fryer while the meat rests. Keep an eye on it so it doesn't burn, and take it out once it's crispy.
After resting, carve the pork leg roast into slices and serve. Pork roast goes well with a variety of sides, including roast potatoes, creamy mashed potatoes, steamed green beans, gravy, and apple sauce.
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Frequently asked questions
The cooking time depends on the weight of the pork leg. For a 1kg pork roast, cook at 210C for 20 minutes, then at 160C for 40-50 minutes. For a 1.5kg roast, cook at 210C for 20 minutes, then at 160C for 1 hour to 1 hour and 10 minutes.
It is recommended to cook pork leg at 200°C for 20 minutes initially, then reduce the temperature to 160°C until cooked.
The juices should run clear, or the internal temperature should read 70°C on a digital thermometer.
Score the rind, rub salt into the scores, then pat the pork dry with a paper towel. Rub oil into the pork, then cook with the rind facing up.
Pork leg cooked in the air fryer can be served with roast potatoes, green beans, gravy, and creamy mashed potatoes.
