Tillie Doyle
Cooking pork joint in an air fryer is a great way to get tender, juicy meat with a crispy crackling. The air fryer helps to lock in flavour and requires minimal prep, making it perfect for family dinners or special occasions. The cooking time will depend on the size of the pork joint and the wattage of your air fryer, but generally, it is recommended to cook pork joint in an air fryer for around 25 minutes per pound. The two-stage cooking process involves cooking the pork at a lower temperature first, and then increasing the heat to get that perfect crackling.
How to cook pork joint in an air fryer
| Characteristics | Values |
|---|---|
| Pork joint weight | 1-2 kg |
| Air fryer capacity | 5-6 qt |
| Pork joint type | Boneless pork shoulder or leg joint |
| Seasoning | Salt, black pepper, dried sage, olive oil, garlic granules, brown sugar, ground mustard, smoked paprika, onion powder, garlic powder |
| Cooking temperature | 180°C for 30 minutes, then 200°C until cooked through |
| Cooking time | 50 minutes to 1 hour, 20 minutes |
| Internal temperature | 63°C to 75°C |
| Resting time | 20 minutes |
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What You'll Learn
Choosing the right cut of pork
Size of the Pork Joint
Ensure that the pork joint you choose will fit comfortably in your air fryer. If it's too big or tall, it may touch the heating element, affecting the cooking process. A roast weighing around 1.5 kg or 3 lbs is generally suitable for a 5.5-litre or 5.5-quart air fryer. If you have a larger air fryer, you can opt for a bigger roast.
Type of Cut
Different cuts of pork are suitable for air frying. Here are some options:
- Pork Loin Roast: This cut is boneless and provides a good amount of meat. It is an affordable option and perfect for family dinners.
- Pork Shoulder: Also known as "pork butt" or "Boston butt," this cut comes from the upper part of the pig's front leg. It contains a good balance of meat and fat marbling, making it ideal for slow cooking and air frying. The natural fats help keep the meat moist, resulting in a tender and juicy dish.
- Pork Chops: Pork chops can be cooked in an air fryer to achieve a juicy and flavorful outcome with a slight crisp on the outside.
- Pork Cutlets: Cutlets are thin slices of pork, typically pounded from a thicker cut of meat. They cook quickly in the air fryer, making them a great option for busy weeknights.
Personal Preference and Availability
Consider your personal preferences and what is available to you. Some people prefer bone-in pork chops, while others opt for boneless options. Additionally, your local butcher or grocery store may have specific cuts that they specialize in or have available.
Remember, the key to successful air-fried pork is not just the cut of meat but also the preparation, seasoning, and cooking time. Be sure to follow a recipe that suits the cut of pork you have chosen and adjust cooking times based on the size of your air fryer and the weight of the roast.
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Preparing the pork
Firstly, select the right cut of pork. The best option for roasting and achieving that perfect crackling is a boneless pork shoulder or leg joint. This cut offers a good balance of fat and protein, keeping the meat juicy and succulent. Ensure you purchase a roast that fits your air fryer, with some space to spare. As a reference, a 1.5 kg roast typically fits well in a 5.5 L air fryer.
Before seasoning, pat the pork skin dry with a paper towel. Removing excess moisture is essential for achieving crispy crackling. If you have the time, leave the meat uncovered in the fridge overnight to further dry the rind. Alternatively, a few hours will still be beneficial. You can also ask your butcher to score the rind for you, or do it yourself with a sharp knife, being careful not to cut into the meat.
Now it's time to season the pork. Coat all sides of the roast generously with olive oil. You can then add your choice of seasonings. A simple option is to use coarse salt (such as sea salt, cooking salt, or kosher salt) and rub it into the scores on the rind. Another option is to create a dry rub with spices like brown sugar, paprika, onion powder, garlic powder, salt, ground mustard, and pepper. Use your hands to press the seasonings into the meat, ensuring they stick.
Finally, if your pork has been in the fridge, take it out at least 30 minutes before air frying to allow it to reach room temperature. This step helps ensure even cooking. Now your pork joint is ready to be placed in the air fryer and cooked to perfection!
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Cooking temperature and time
The cooking temperature and time for pork joints in an air fryer depend on the size of the pork and the wattage of the air fryer. It is important to ensure that the pork joint fits in the air fryer. For a boneless pork shoulder or leg joint weighing about 1-2 kg, cook it for 50 to 1 hour, 20 minutes at 320°F/160°C, and 15-30 minutes at 400°F/200°C. For a 1 kg pork joint, cook at 210°C for 20 minutes, then reduce the temperature to 160°C and cook for another 40-50 minutes. For a 1.5 kg joint, cook for 1 hour to 1 hour and 10 minutes.
The internal temperature of the meat should be between 145°F to 160°F for medium-well or well-done pork. The juices should run clear, with no pink bits, and the internal temperature should be at least 63°C. It is recommended to use a meat thermometer to check this.
For a pork loin roast, the cooking time is about 15 minutes per pound when cooked at 360°F. A 2.87 lb roast will take about 40 minutes to cook. The internal temperature should be 145°F. After cooking, the roast should be covered with foil and left to rest for at least 5 minutes.
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Resting the pork
While the meat is resting, you can prepare a simple gravy using the juices that have collected on the plate. You can also add any remaining seasoning rub to the gravy for extra flavour. If you are cooking a pork joint with crackling, you may need to remove the skin and return it to the air fryer to crisp up while the meat is resting. Cover the meat loosely with foil to keep it warm while the skin crisps up.
Before serving the pork, it is important to ensure that it is cooked all the way through. The juices should run clear, and there should be no pink meat remaining. If the pork is not fully cooked, return it to the air fryer and cook for a few more minutes. Once the pork is rested and cooked to your liking, you can slice it and serve it with your choice of sides and gravy.
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Carving and serving
Once the pork joint is cooked, remove it from the air fryer basket and leave it to rest for at least 20 minutes before carving. Tent it with foil to keep it warm.
When you're ready to carve, use a sharp knife to slice the pork into 1/2-inch slices. The meat should be so tender that slicing is not an issue.
Serve the pork slices warm, with a side of your choice. The classic option is apple sauce, but you can also serve it with mashed sweet potatoes and green beans, or any other vegetables like broccoli or asparagus. Potatoes, whether baked, mashed, or roasted, are also great options.
Leftover pork roast can be stored in an airtight container for up to 3-4 days. To reheat, simply pop it back into the air fryer for 3-5 minutes, and serve with your choice of sides.
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Frequently asked questions
You should buy a pork roast that fits in your air fryer. A roast that is 1.5kg/3 lbs fits perfectly in a 5.5L/5.5 -5.8 Qt air fryer. If you have a bigger air fryer, you can buy a bigger roast.
Remove the pork from its packaging and netting and pat it dry with a paper towel. Score the rind at 1cm intervals, being careful not to cut into the meat. If you leave the string on, score the fat with a sharp knife. If time allows, leave the meat uncovered in the fridge overnight to help dry the rind and ensure crispy crackling.
Preheat your air fryer to 360° F/180°C for 5 minutes. Then, cook the pork at two different temperatures. First, cook at a low temperature to infuse the meat with flavour. Then, cook at a high temperature to achieve the perfect crackling.
The cooking time depends on the size of the pork joint and the wattage of your air fryer. A good estimate is 25 minutes per 450g/lb. For a 1-2 kg boneless pork shoulder or leg joint, cook for 50 minutes to 1 hour and 20 minutes at 160°C/320°F, and then for 15-30 minutes at 200°C/400°F.
The juices should run clear, and there should be no pink meat. The internal temperature should be at least 63°C/145°F-160°F in the thickest part of the meat.
