Well I can honestly say this was best pork we have ever had . I reduced time by about 5 mins as we had 1.8 kg pork that I cut in half and match cooked in the ninja. Crackling was perfect and the pork was moist . My granddaughter said it was delicious, melt in the mouth.
Have followed your instructions to cook my pork joint in my new airfryer oven. WOW ! It turned out just like yours. I'm never cooking again in an ordinary oven .These airfryer ovens are brilliant .😊.Thanking you Robbbert from Melbourne Australia.
OMG I can’t believe how much my mouth is watering right now 😮 I’m doing a 650g crackling loin joint at the moment I’ve done it at 200°C air fry for 30mins and now it’s doing 15mins on roast at 160° I’ve been trying to perfect this, and just seeing your method I will definitely try it next time
🎃☃️🎄 Perfect! Make sure you score and salt it really well, getting the salt right down into the cuts and scoring ...then leave it to rest for at least 30 mins. Pat it completely dry with kitchen towel, rub oil all over it and cook it really hot for the first 25 mins. You won't be disappointed! 😋👍
Made this for the second time today & your timings are just perfect & made your Yorkshire puds for first time & omg they were delightful, again perfect timings & amounts ❤
We have decided to buy an air fryer and so I've been reading up on them via YT vids. I've watched a few of your vids, and salivated a lot!! I will definitely give some of these a try.
I'm so excited to try this tonight after hearing all the great comments on it. Have never been able to master crackling. Hopefully tonight I will. Wish me luck!!
🤞Be sure to follow my instructions exactly - Score it well, being careful to only score through the rind and fat (not down to the meat underneath), salt it well - really rub it in, right down into all the cuts and crevices, leave it to rest for at least 30 mins (important), pat it completely dry with kitchen towel and then oil it. The prep is the most important part - you need to remove as much moisture as possible. Roast it at 25 mins per lb/450g, with the first 25 mins being hot at 200°C, then turn the temp down to 160°C for the remaining time. Let it rest for 15 mins after cooking before carving. 😉👍 Follow my instructions down to a tee ...and prepare to be amazed! Good luck! 🤞🍀
ive, and had a job getting the crackling crispy in my air fryer , and although the pork itself was excelent i was always disappointed with the crackling ,, will now be following your recipe and hopefully will have a perfect sunday lunch like yours. many many thanks
Make sure when you score it, you don't go too deep and salt it well to remove as much moisture as possible. Then, dab it completely dry, rub it with oil and follow my cooking instructions. It's the best crackling I've ever had, and the meat was tender and gorgeous. Give it a go. Hope it works for you too! 🤞
Tried this last month and was skeptical......WOW I should have had faith! it was fantastic and I have just bought another joint today, This recipe is going to be Xmas dinner for me and my daughter!!! looking forward to it already! Have a merry Xmas and a happy NY!
FANTASTIC! 🤩 That's just the news I wanted to hear. Amazing, thank you. I'm so glad it worked for you and you enjoyed it. It's one of my favourite things too. 😋 Have a WONDERFUL Christmas! 🎅🎄🎁
Great! 😍 This biggest tip I can give you Melanie is to score it and salt it really well - just don't go too deep. If you score too deeply, the moisture from the meat flesh will come up into the skin. Get as much moisture out of the skin as possible. I score through the rind and fat and then rub plenty of coarse sea salt into the skin (be fairly liberal with it) getting it right down into all the slits and cuts. Leave it for a minimum of 30 mins, then pat the surface completely dry with kitchen towel. It's the removal of moisture and the reaction with the salt that causes the crackling to 'puff up'. Rub oil all over the dried skin, then roast it as per my instructions. Work on 25 mins per 1lb/450g of meat. Crank that heat right up to 200°C for the first 25 mins as per my instructions, then reduce to 160°C for the remaining time. Enjoy! 😋
I have to make this recipe! It looks fantastic. I ordered a Cosori Dual Blaze from Amazon France yesterday. Now that you have a Dual Blaze, do you suggest any change(s) to the method you used for your Ninja?
It was wonderful! 😋 The Cosori Dual Blaze is a great air fryer, but the 'Roast' function emits highest heat from the bottom element and medium heat from the top element ...which is great for roasts in general, but for good crackling you want high top heat, so I recommend following my instructions exactly, but using the 'Air Fry' function on the Cosori instead. Good crackling is all about the prep. Score it well, salt it well and rub the salt right into the scoring, leave it to rest for a minimum of 30 mins then pat it completely dry with kitchen towel. Rub a couple of tablespoons of oil all over it, and then cook for 25 mins per 1lb/450g of meat - the first 25 mins should be cooked hot at 200°C and the remaining time at 160°C 😉👍 Enjoy! 😋
Hi Sue, to be honest, it doesn't create a lot of smoke at all and I don't think there was any when cooking this joint. With some foods, you do get a little, very occasionally when you're cooking something really hot with fat in it ...but, personally it's not a problem I've had with my Ninja and I'm sure you'll be absolutely fine 😉👍
@@AirFryerFellathanks for getting back to me, I have only just got my airfryer so very new to it all, but looking forward to trying out some of your recipes 😊
Hi thanks so much for this. How did u time cooking the roasted veg along with pork etc? My first time using the ninja dual zone. Do i use the roast setting for the pork and veg. Also would like to make stuffing balls would i need to cook seperate and keep warrm etc. thanks very much x
Hi Becky, whilst the pork was cooking, I prepared all the veg. For this meal, I actually cooked the pork first and wrapped it in foil and then cooked then cooked the potatoes and parsnips in the air fryer. They were literally ready to go and took about 20-25 mins. I use "Roast" for the meat and "Air Fry" for the potatoes and parsnips. For the stuffing balls, I'd recommend tipping the parsnips in with the potatoes towards the end of cooking (to finish them off and keep them warm) and then cooking the stuffing balls in the empty drawer for 10-15 mins. I cooked the carrots and broccoli on the hob. The meat was still piping hot when I came to carve it ...and with piping hot gravy poured over the meal before serving, it was all hot and delicious! 😋
Hi, I'm looking forward to using your recipe, but when you say use the fat for your roasted potatoes, can you then cook them after the joint? Would you just keep the joint warm until the potatoes are ready? I must say, it looks amazing!!!
I'm sure that'd be fine! The joint needs to rest for 15 mins or so after cooking, so if your potatoes were prepped and ready to go, I don't see any reason why they couldn't be cooked in the fat straight away! The potatoes will only take 20-25 mins in the air fryer, so by the time you're carving the meat and serving up, the potatoes would be done. Personally, I pour the fat into a mug or something and save it. I then keep it in the fridge (it solidifies when it cools) and I use it next time I'm making roast potatoes. However, you could use it straight away. I'd remove the crisper plate, leave the fat in the bottom of the basket and while it's still hot, throw the potatoes straight in. If the fat has cooled down a bit, take the crisper plate out and just put the drawer back into the air fryer and heat the fat up again for a few mins. Then throw the spuds in, let them sizzle around in the fat, turn them over so they get a good coating, then air fry them at around 200°C for 20-25 mins. They'll be gorgeous! 😋
Thanks for that, to be honest, there wasn’t that much fat, so use it in the gravy and was lush, will probably par boil spuds first next time and do what you suggested!!!
I should think so. 🤔 I used a rolled boneless loin joint. Unlike poultry, (which tends to take longer to cook with the bone in) pork doesn't usually take any longer whether it's boneless or not, and the fact it's a leg, shouldn't make much difference in cooking time (I don't think). I do know that loin is a moister joint of meat with more fat around the outside, but I think if you follow my instructions, it shouldn't be too different and you shouldn't have too much bother. Work on around 25 mins per lb/450g and cook hot at 200°C for the first 25 mins, reducing the temp to 160°C for the remaining time. A 1kg joint will need around 55 mins in total. If you've got a digital probe thermometer, plunge it into the thickest part of the cooked meat and as long as it reaches at least 65°C you're good to go! ...And remember, great crackling is all in the prep! Score the rind well, be careful not to score too deep, salt it, rest it, dry it well ...and then rub oil all over it. Hope it turns out well for you! 🤞😋
I made the spuds by adding them to the hot fat after the meat finished - they came out very well. I used corn flor instead of semolina. Unfortunateli forgot to put the oil on the pork and the crackling was too tough to eat. The meat came out very nice and tender and juicy. I shan't chuck the cracling away thoughand will shove it in the ar-frier tomorrow for a snack.
Oh no! ☹️ Forgetting the oil shouldn't really have made the crackling tough. Hard crackling is usually due to not using enough salt. It's the salt that draws out the water and causes the crackling to puff up. It's all in the prep Mark. Spend some time scoring it properly and rubbing the salt right into the grooves and cuts ...be liberal with it, then leave it to rest so the salt can draw as much water out of the rind as possible. Leaving it to rest for 30 mins is an absolute minimum. It should look quite wet when you return to it ...then, you need to really dry it well with kitchen towel. The aim is to get as much moisture out of the rind as possible. Finally, rub 2x tbsp of oil all over the salted rind before putting it in the air fryer. Cook it hot at 200°C for the first 25 mins and at 160°C for the remaining time. I bet the potatoes cooked in the pork fat were delicious! 😋
Cheers - maybe not enough salt then - I noticed it was already scored when bought but did some more with stanley knife - I put quite a lot of salt on and waited 30 min as specifed. I have only had this frier a week and still getting used to it. I wonder if I didn't have it in the right mode. What do the different settings do - Bake, Air Fry and roast. It can't be temperature and time because you set those independently - can only think it is fan speed? Anyhow later in the evening I put the crackling on Crisp for 9 minutes and most of it was done but probably could have left it longer. I had actually bought a 2 kG Pork Loin Joint and cut it in half so will have a go with the other half next week.
@@markkunes9711 The functions generally relate to fan speed, the temperatures they default to when you first set it and the temperature range of each setting ...but it depends on your model. For example, on my Ninja 400, 'Air Fry' has a high speed fan and a temperature range of 150°C to 240°C. This is good for things that would normally be cooked hot, deep fried or have a crispy exterior. 'Roast' has a temperature range of 120°C to 210°C and a slightly lower fan to ensure the exterior of food doesn't become too overdone before the interior has cooked. It's the high heat from the top element at the beginning of cooking your pork that really gets the crisping going here. 'Bake' on the other hand has a much lower fan speed fan and a temperature range of 120°C to 210°C. This is good for baking anything from meringues (at low temps) to cakes, and the gentle fan won't disrupt the surface of the item being cooked. 'Dehydrate' has the lowest fan of all and will go as low as 40°C, with a max temp of only 90°C. This setting is generally not for cooking, it is essentially for drying out/removal of moisture from food, although some people do use it slow cook items. My Cosori Dual Blaze air fryer has an additional bottom element and the fan speed is constant using all settings. On this Cosori, the settings relate to where heat is being directed, how much heat is being directed, from either the top element, the bottom element or both ....So, it really depends on your model. Remember, that when scoring, score only through the skin and fat - don't go too deep and expose any meat underneath. If meat is exposed, it'll allow moisture from the meat to get into the fat and it won't crisp up 😬 When you have another go, let me know how you get on! 🤞
Oh, I don't know, I've never used anything else. I thought the spikes were more for tenderising? I've seen those scorer tools that have 5 blades on them and you drag it across the rind - so it essentially does the same as using a knife, but it's a bit quicker and easier - but not a "spike" tool. I've only ever scored using a stanley knife. All I can say is, if you've got a different too and use it, you'll have to let me know! Just remember to rub plenty of salt into the scoring/holes that you produce, to dry it out and help the crackling puff up 😉👍 x
Hi Leanne, this would depend largely on your air fryer model. This was using a Ninja Foodi MAX Dual Zone AF400 9.4L air fryer which generally requires no preheating. I did not preheat when doing this recipe. However, if your air fryer has a preheat function, or if the manual recommends preheating before use, then go ahead and preheat. If you're unsure, just as a bit of a fail safe, preheat for 5 mins anyway ...it won't do it any harm 😉👍
I don't see why not. Does it still have the rind on? If it does, and you want some lovely crispy crackling, then I'd suggest following my directions exactly. 😉👍 Obviously your cooking time will depend on the size of your joint. As a general rule, it's 25mins per 1lb/450g - cooking hot at 200°C for the first 25mins and then reducing the temp to 160°C for the remaining time 😉👍 P.s. If you have a digital thermometer, stick it into the the thickest part of the joint when it's cooked, and if reads at least 65°C, you're good to go! 😉👍
Hi Jane, as a general guide, when cooking a crackling joint of pork in the air fryer, work on 25mins per 450g/1lb of meat. The first 25mins should be cooked hot at 200°C/390°F, and the remaining time should cooked at 160°C/320°F Examples: A 900g/2lb joint would take 50mins total (25mins at 200°C and 25mins at 160°C) A 1.35kg/3lb joint of pork would take 1hr15mins in total (25mins at 200°C and 50mins at 160°C) 😉👍
Hi Nigel, yes it was from Tesco! I can't remember the exact name of it, but it was a pork loin joint and it was in their finest range. I think it was about £8-£9 🤔 The joint had 'some' scoring, but nowhere near enough and in some places it hadn't really gone through the skin at all, so you'll have to get your knife out and do some yourself. That aside, it was absolutely delicious! 😋 If you're actually going to buy the exact same joint of meat and follow these instructions, you won't be disappointed. Following this method has resulted in the best pork I've ever cooked! Also, mine was cooked in a Ninja AF400. Let me know how you get on! 😉👍
@@AirFryerFella Many thanks for the reply. I have had the joint before [cooked conventionally] and it is a beautiful piece of meat. I'll give it a go in the fryer, but mine is a basic OMMO so I will probably have to adjust the times.
Hi, it's all written in the description. Work on 25 mins per 450g/1lb, with the first 25 mins being cooked hot at 200°C and the remaining time at 160°C. However, 1.5kg is quite large for an air fryer. For a 1.5kg joint you should cook the first 25 mins at 200°C, then approx 60 mins at 160°C. If you've got a digital probe thermometer, you could perhaps check the internal temperature of the joint after around 45-50 mins during the second cook - you don't want it overdone. Once the internal temperature has reached 65°C, you're good to go 😉👍
@@LalaDee6251 you can make a sauce no problem. When the joint is cooked, it needs to be removed and wrapped in foil for 15 mins. There'll be loads of meat juices in the bottom of the air fryer drawer. Simply add this to a pan with a couple of teaspoons of plain flour, cook for a minute or so, then slowly add enough meat stock/broth and whisk until desired thickness. Season with a little salt and pepper and then add a few drops of gravy browning for colour if you like 😉
I work on 25 mins per 450g/1lb. If it's a small 500g crackling joint, I'd prep as described in the video, cook it hot at 200°C for 25 mins, then I'd reduce the temperature to 160°C just for 5-10 mins. Stick a probe thermometer into the thickest part of the meat and if it reads 65°C or above, you're good to go 😉👍
Oh no! ☹️ That's normally down to the skin not being dry enough. ☹️ The biggest tip I can give you is to score it and salt it really well, but just make sure that you don't go too deep. If you score too deeply, the moisture from the meat flesh will come up into the fat and it won't crisp up. You need to get as much moisture out of the skin as possible. Score through the rind and fat, and then rub plenty of salt into the skin - be liberal with it - getting it right down into all the cuts. I actually used coarse sea salt. Leave it for a minimum of 30 mins, then pat the surface completely dry with kitchen towel. It's the removal of moisture and the reaction with the salt that causes the crackling to 'puff up'. Rub oil all over the skin, then roast it as per my instructions, cooking it really hot to start. In my experience, crackling failures are nearly always down to moisture and/or inadequate scoring/salting. All air fryers are different and there may be a slight temperature difference. You could also give the joint another 'hot blast' at the end of cooking if you felt the crackling needed it ...but generally it shouldn't. 🤞
I just bought an air fryer and this is the first time I’m using it, I trusted the process and I’m over the moon with the outcome. Thanks
Fantastic! Great news! 🤩
Making this just now . That looks absolutely mouth watering . Subscribed .
Well I can honestly say this was best pork we have ever had . I reduced time by about 5 mins as we had 1.8 kg pork that I cut in half and match cooked in the ninja. Crackling was perfect and the pork was moist . My granddaughter said it was delicious, melt in the mouth.
Have followed your instructions to cook my pork joint in my new airfryer oven. WOW ! It turned out just like yours. I'm never cooking again in an ordinary oven .These airfryer ovens are brilliant .😊.Thanking you Robbbert from Melbourne Australia.
That's FANTASTIC news Robert! 🤩 That's made my day 😃 ...on a very grey, rainy day here in the UK ☔
Thank you for responding, & info for making sauce looks Delish can’t wait to make this. I’ll be following your channel.
OMG I can’t believe how much my mouth is watering right now 😮
I’m doing a 650g crackling loin joint at the moment
I’ve done it at 200°C air fry for 30mins and now it’s doing 15mins on roast at 160°
I’ve been trying to perfect this, and just seeing your method I will definitely try it next time
Definitely trying this for the Holidays! Thank you for sharing! So excited!
🎃☃️🎄 Perfect! Make sure you score and salt it really well, getting the salt right down into the cuts and scoring ...then leave it to rest for at least 30 mins. Pat it completely dry with kitchen towel, rub oil all over it and cook it really hot for the first 25 mins. You won't be disappointed! 😋👍
Just saved this video for reference later on tonight when I will try out this recipe. I can’t wait!
Oh my goodness! I have never managed to get my crackling that crispy/crunchy no matter what I have tried. Can't wait to try this method! TFS 👍💖
I wouldn't do it any other way now Hazel. The air fryer gives you the BEST crackling! 😋
It’s really difficult to get a good crunchy crackling. You nailed it there…perfect result! X
Made this for the second time today & your timings are just perfect & made your Yorkshire puds for first time & omg they were delightful, again perfect timings & amounts ❤
🤩🥳 Fantastic! That makes me so happy. 😃♥️ I'm so glad you enjoyed them! 😍😁
Looks great I'm going to cook this tonight thank you
Thank you Vivienne. I hope the video helps. Do let me know how it turns out! 😀 X
Just used your guidance and perfect crackling thank you ! Subbed 👍
Excellent! 😍
We have decided to buy an air fryer and so I've been reading up on them via YT vids. I've watched a few of your vids, and salivated a lot!! I will definitely give some of these a try.
Brilliant! 😍 I hope you have lots of success with the recipes and you love the air fryer as much as I do! 😉👍
I'm so excited to try this tonight after hearing all the great comments on it.
Have never been able to master crackling. Hopefully tonight I will. Wish me luck!!
🤞Be sure to follow my instructions exactly - Score it well, being careful to only score through the rind and fat (not down to the meat underneath), salt it well - really rub it in, right down into all the cuts and crevices, leave it to rest for at least 30 mins (important), pat it completely dry with kitchen towel and then oil it. The prep is the most important part - you need to remove as much moisture as possible. Roast it at 25 mins per lb/450g, with the first 25 mins being hot at 200°C, then turn the temp down to 160°C for the remaining time. Let it rest for 15 mins after cooking before carving. 😉👍 Follow my instructions down to a tee ...and prepare to be amazed! Good luck! 🤞🍀
Excellent, tried my roast for the first time in my new Ninja Duel 451uk..... Followed all instructions and it came out perfect. Thank you.
Fantastic! 😍 That's great news! 😋👍
Well presented 👌👍 thank you
Thanks Pete. Glad you enjoyed it 😉👍
ive, and had a job getting the crackling crispy in my air fryer , and although the pork itself was excelent i was always disappointed with the crackling ,, will now be following your recipe and hopefully will have a perfect sunday lunch like yours. many many thanks
Make sure when you score it, you don't go too deep and salt it well to remove as much moisture as possible. Then, dab it completely dry, rub it with oil and follow my cooking instructions. It's the best crackling I've ever had, and the meat was tender and gorgeous. Give it a go. Hope it works for you too! 🤞
Tried this last month and was skeptical......WOW I should have had faith! it was fantastic and I have just bought another joint today, This recipe is going to be Xmas dinner for me and my daughter!!! looking forward to it already! Have a merry Xmas and a happy NY!
FANTASTIC! 🤩 That's just the news I wanted to hear. Amazing, thank you. I'm so glad it worked for you and you enjoyed it. It's one of my favourite things too. 😋 Have a WONDERFUL Christmas! 🎅🎄🎁
Thank you!! Can't wait to try this tonight!!! :D
Great! 😍 This biggest tip I can give you Melanie is to score it and salt it really well - just don't go too deep. If you score too deeply, the moisture from the meat flesh will come up into the skin. Get as much moisture out of the skin as possible. I score through the rind and fat and then rub plenty of coarse sea salt into the skin (be fairly liberal with it) getting it right down into all the slits and cuts. Leave it for a minimum of 30 mins, then pat the surface completely dry with kitchen towel. It's the removal of moisture and the reaction with the salt that causes the crackling to 'puff up'. Rub oil all over the dried skin, then roast it as per my instructions. Work on 25 mins per 1lb/450g of meat. Crank that heat right up to 200°C for the first 25 mins as per my instructions, then reduce to 160°C for the remaining time. Enjoy! 😋
👍I have my craft knife in hand!!! thanks again!👍@@AirFryerFella
Just cooking this now, have just finished the 200c cooking part and it looks so good crackling wise already amazing after 25 mins!
Fantastic news! Hope you enjoyed it 😋👍
1st time cooking a joint in the air fryer. It worked PERFECTLY!
🥳🎉 Brilliant! 😋
Very interesting! :D
Looks great , have subscribed
Thanks Carol! The pork is amazing. I wouldn't cook it any other way now 😋
@@AirFryerFella making me very hungry.
I just did this. I can not believe it worked. My husband said it was the best he ever had. Are you planning to do a roast beef recipe.
🥳 Fantastic!! Great news 😃 Yes, there's more videos to come! 😉👍
Nice crackling but I'm very surprised that you don't season your meat!
I will try your method with seasonings❤😊
Well I cooked my pork loin and I have to say it was amazing . The cracking was fantastic thank you 😊
🎉🎊🥳 FANTASTIC! That's amazing Vivienne! Thanks for letting me know. I'm so glad you enjoyed it. That's made my day! 😍
doing that today ! yum yum. they cut right down on fat as well.
I have to make this recipe! It looks fantastic. I ordered a Cosori Dual Blaze from Amazon France yesterday. Now that you have a Dual Blaze, do you suggest any change(s) to the method you used for your Ninja?
It was wonderful! 😋 The Cosori Dual Blaze is a great air fryer, but the 'Roast' function emits highest heat from the bottom element and medium heat from the top element ...which is great for roasts in general, but for good crackling you want high top heat, so I recommend following my instructions exactly, but using the 'Air Fry' function on the Cosori instead. Good crackling is all about the prep. Score it well, salt it well and rub the salt right into the scoring, leave it to rest for a minimum of 30 mins then pat it completely dry with kitchen towel. Rub a couple of tablespoons of oil all over it, and then cook for 25 mins per 1lb/450g of meat - the first 25 mins should be cooked hot at 200°C and the remaining time at 160°C 😉👍
Enjoy! 😋
Thankyou
Thank you Linda! If you try it, let me know how how it turns out! 😉👍
I have just put my first pork joint in the air fryer, hope it looks like yours, shall be back to let you know.
Great! 🤩
Looks amazing....just bought a Ninja dual, just a thought does it create alot of smoke when cooking due to the fat spitting onto the heating element 🤔
Hi Sue, to be honest, it doesn't create a lot of smoke at all and I don't think there was any when cooking this joint. With some foods, you do get a little, very occasionally when you're cooking something really hot with fat in it ...but, personally it's not a problem I've had with my Ninja and I'm sure you'll be absolutely fine 😉👍
@@AirFryerFellathanks for getting back to me, I have only just got my airfryer so very new to it all, but looking forward to trying out some of your recipes 😊
Hi thanks so much for this. How did u time cooking the roasted veg along with pork etc? My first time using the ninja dual zone. Do i use the roast setting for the pork and veg. Also would like to make stuffing balls would i need to cook seperate and keep warrm etc. thanks very much x
Hi Becky, whilst the pork was cooking, I prepared all the veg. For this meal, I actually cooked the pork first and wrapped it in foil and then cooked then cooked the potatoes and parsnips in the air fryer. They were literally ready to go and took about 20-25 mins. I use "Roast" for the meat and "Air Fry" for the potatoes and parsnips. For the stuffing balls, I'd recommend tipping the parsnips in with the potatoes towards the end of cooking (to finish them off and keep them warm) and then cooking the stuffing balls in the empty drawer for 10-15 mins. I cooked the carrots and broccoli on the hob. The meat was still piping hot when I came to carve it ...and with piping hot gravy poured over the meal before serving, it was all hot and delicious! 😋
@@AirFryerFellathat's brill thanks worked wonders ❤️
Hi, I'm looking forward to using your recipe, but when you say use the fat for your roasted potatoes, can you then cook them after the joint? Would you just keep the joint warm until the potatoes are ready?
I must say, it looks amazing!!!
I'm sure that'd be fine! The joint needs to rest for 15 mins or so after cooking, so if your potatoes were prepped and ready to go, I don't see any reason why they couldn't be cooked in the fat straight away! The potatoes will only take 20-25 mins in the air fryer, so by the time you're carving the meat and serving up, the potatoes would be done. Personally, I pour the fat into a mug or something and save it. I then keep it in the fridge (it solidifies when it cools) and I use it next time I'm making roast potatoes. However, you could use it straight away. I'd remove the crisper plate, leave the fat in the bottom of the basket and while it's still hot, throw the potatoes straight in. If the fat has cooled down a bit, take the crisper plate out and just put the drawer back into the air fryer and heat the fat up again for a few mins. Then throw the spuds in, let them sizzle around in the fat, turn them over so they get a good coating, then air fry them at around 200°C for 20-25 mins. They'll be gorgeous! 😋
Thanks for that, to be honest, there wasn’t that much fat, so use it in the gravy and was lush, will probably par boil spuds first next time and do what you suggested!!!
Do you think this will the same with 1kg pork leg joint?
I should think so. 🤔 I used a rolled boneless loin joint. Unlike poultry, (which tends to take longer to cook with the bone in) pork doesn't usually take any longer whether it's boneless or not, and the fact it's a leg, shouldn't make much difference in cooking time (I don't think). I do know that loin is a moister joint of meat with more fat around the outside, but I think if you follow my instructions, it shouldn't be too different and you shouldn't have too much bother. Work on around 25 mins per lb/450g and cook hot at 200°C for the first 25 mins, reducing the temp to 160°C for the remaining time. A 1kg joint will need around 55 mins in total. If you've got a digital probe thermometer, plunge it into the thickest part of the cooked meat and as long as it reaches at least 65°C you're good to go! ...And remember, great crackling is all in the prep! Score the rind well, be careful not to score too deep, salt it, rest it, dry it well ...and then rub oil all over it. Hope it turns out well for you! 🤞😋
The hardest part, here in Spain, is getting a joint with the skin on.
Oh? That's interesting. I'm guessing they don't do crackling in Spain ...which is a shame because it's the best part! 😋
I made the spuds by adding them to the hot fat after the meat finished - they came out very well. I used corn flor instead of semolina. Unfortunateli forgot to put the oil on the pork and the crackling was too tough to eat. The meat came out very nice and tender and juicy. I shan't chuck the cracling away thoughand will shove it in the ar-frier tomorrow for a snack.
Oh no! ☹️ Forgetting the oil shouldn't really have made the crackling tough. Hard crackling is usually due to not using enough salt. It's the salt that draws out the water and causes the crackling to puff up. It's all in the prep Mark. Spend some time scoring it properly and rubbing the salt right into the grooves and cuts ...be liberal with it, then leave it to rest so the salt can draw as much water out of the rind as possible. Leaving it to rest for 30 mins is an absolute minimum. It should look quite wet when you return to it ...then, you need to really dry it well with kitchen towel. The aim is to get as much moisture out of the rind as possible. Finally, rub 2x tbsp of oil all over the salted rind before putting it in the air fryer. Cook it hot at 200°C for the first 25 mins and at 160°C for the remaining time. I bet the potatoes cooked in the pork fat were delicious! 😋
Cheers - maybe not enough salt then - I noticed it was already scored when bought but did some more with stanley knife - I put quite a lot of salt on and waited 30 min as specifed. I have only had this frier a week and still getting used to it. I wonder if I didn't have it in the right mode. What do the different settings do - Bake, Air Fry and roast. It can't be temperature and time because you set those independently - can only think it is fan speed? Anyhow later in the evening I put the crackling on Crisp for 9 minutes and most of it was done but probably could have left it longer. I had actually bought a 2 kG Pork Loin Joint and cut it in half so will have a go with the other half next week.
@@markkunes9711 The functions generally relate to fan speed, the temperatures they default to when you first set it and the temperature range of each setting ...but it depends on your model.
For example, on my Ninja 400, 'Air Fry' has a high speed fan and a temperature range of 150°C to 240°C. This is good for things that would normally be cooked hot, deep fried or have a crispy exterior.
'Roast' has a temperature range of 120°C to 210°C and a slightly lower fan to ensure the exterior of food doesn't become too overdone before the interior has cooked. It's the high heat from the top element at the beginning of cooking your pork that really gets the crisping going here.
'Bake' on the other hand has a much lower fan speed fan and a temperature range of 120°C to 210°C. This is good for baking anything from meringues (at low temps) to cakes, and the gentle fan won't disrupt the surface of the item being cooked.
'Dehydrate' has the lowest fan of all and will go as low as 40°C, with a max temp of only 90°C. This setting is generally not for cooking, it is essentially for drying out/removal of moisture from food, although some people do use it slow cook items.
My Cosori Dual Blaze air fryer has an additional bottom element and the fan speed is constant using all settings. On this Cosori, the settings relate to where heat is being directed, how much heat is being directed, from either the top element, the bottom element or both ....So, it really depends on your model.
Remember, that when scoring, score only through the skin and fat - don't go too deep and expose any meat underneath. If meat is exposed, it'll allow moisture from the meat to get into the fat and it won't crisp up 😬
When you have another go, let me know how you get on! 🤞
Do I have to score this or can I used one of those meat spike tools? xx
Oh, I don't know, I've never used anything else. I thought the spikes were more for tenderising? I've seen those scorer tools that have 5 blades on them and you drag it across the rind - so it essentially does the same as using a knife, but it's a bit quicker and easier - but not a "spike" tool. I've only ever scored using a stanley knife. All I can say is, if you've got a different too and use it, you'll have to let me know! Just remember to rub plenty of salt into the scoring/holes that you produce, to dry it out and help the crackling puff up 😉👍 x
@@AirFryerFella This is the tool I mean... ruclips.net/user/shortshYOjuk57qKA I'll give it a go and let you know x
Do you have to preheat airfryer
Hi Leanne, this would depend largely on your air fryer model. This was using a Ninja Foodi MAX Dual Zone AF400 9.4L air fryer which generally requires no preheating. I did not preheat when doing this recipe. However, if your air fryer has a preheat function, or if the manual recommends preheating before use, then go ahead and preheat. If you're unsure, just as a bit of a fail safe, preheat for 5 mins anyway ...it won't do it any harm 😉👍
Would this work just as well with a rolled shoulder of pork?
Rolled shoulder of pork joint
I don't see why not. Does it still have the rind on? If it does, and you want some lovely crispy crackling, then I'd suggest following my directions exactly. 😉👍 Obviously your cooking time will depend on the size of your joint. As a general rule, it's 25mins per 1lb/450g - cooking hot at 200°C for the first 25mins and then reducing the temp to 160°C for the remaining time 😉👍
P.s. If you have a digital thermometer, stick it into the the thickest part of the joint when it's cooked, and if reads at least 65°C, you're good to go! 😉👍
How long for a larger cut of meat?
Hi Jane, as a general guide, when cooking a crackling joint of pork in the air fryer, work on 25mins per 450g/1lb of meat. The first 25mins should be cooked hot at 200°C/390°F, and the remaining time should cooked at 160°C/320°F
Examples:
A 900g/2lb joint would take 50mins total (25mins at 200°C and 25mins at 160°C)
A 1.35kg/3lb joint of pork would take 1hr15mins in total (25mins at 200°C and 50mins at 160°C) 😉👍
Was that a Tesco Salt Pork joint?
Hi Nigel, yes it was from Tesco! I can't remember the exact name of it, but it was a pork loin joint and it was in their finest range. I think it was about £8-£9 🤔 The joint had 'some' scoring, but nowhere near enough and in some places it hadn't really gone through the skin at all, so you'll have to get your knife out and do some yourself. That aside, it was absolutely delicious! 😋 If you're actually going to buy the exact same joint of meat and follow these instructions, you won't be disappointed. Following this method has resulted in the best pork I've ever cooked! Also, mine was cooked in a Ninja AF400. Let me know how you get on! 😉👍
@@AirFryerFella Many thanks for the reply. I have had the joint before [cooked conventionally] and it is a beautiful piece of meat. I'll give it a go in the fryer, but mine is a basic OMMO so I will probably have to adjust the times.
Does anyone know how much to adjust timings for a 1.5kg joint?
Hi, it's all written in the description. Work on 25 mins per 450g/1lb, with the first 25 mins being cooked hot at 200°C and the remaining time at 160°C. However, 1.5kg is quite large for an air fryer. For a 1.5kg joint you should cook the first 25 mins at 200°C, then approx 60 mins at 160°C. If you've got a digital probe thermometer, you could perhaps check the internal temperature of the joint after around 45-50 mins during the second cook - you don't want it overdone. Once the internal temperature has reached 65°C, you're good to go 😉👍
How do I get on, I guess I have make the gravy on the side? ? ?
The gravy Is a BIG PART OF THE MEAL always I’ve never cooked a roast or any a meat were I didn’t make a sauce?
@@LalaDee6251 you can make a sauce no problem. When the joint is cooked, it needs to be removed and wrapped in foil for 15 mins. There'll be loads of meat juices in the bottom of the air fryer drawer. Simply add this to a pan with a couple of teaspoons of plain flour, cook for a minute or so, then slowly add enough meat stock/broth and whisk until desired thickness. Season with a little salt and pepper and then add a few drops of gravy browning for colour if you like 😉
How long for 500g of pork?
I work on 25 mins per 450g/1lb. If it's a small 500g crackling joint, I'd prep as described in the video, cook it hot at 200°C for 25 mins, then I'd reduce the temperature to 160°C just for 5-10 mins. Stick a probe thermometer into the thickest part of the meat and if it reads 65°C or above, you're good to go 😉👍
@@AirFryerFella I’m going to try this right now, thank you for the quick reply 😁
I’d did exactly what you said, and the pork was beautifully juicy, but the crackling wasn’t crunchy, it was a tad chewy …
Oh no! ☹️ That's normally down to the skin not being dry enough. ☹️ The biggest tip I can give you is to score it and salt it really well, but just make sure that you don't go too deep. If you score too deeply, the moisture from the meat flesh will come up into the fat and it won't crisp up. You need to get as much moisture out of the skin as possible. Score through the rind and fat, and then rub plenty of salt into the skin - be liberal with it - getting it right down into all the cuts. I actually used coarse sea salt. Leave it for a minimum of 30 mins, then pat the surface completely dry with kitchen towel. It's the removal of moisture and the reaction with the salt that causes the crackling to 'puff up'. Rub oil all over the skin, then roast it as per my instructions, cooking it really hot to start. In my experience, crackling failures are nearly always down to moisture and/or inadequate scoring/salting. All air fryers are different and there may be a slight temperature difference. You could also give the joint another 'hot blast' at the end of cooking if you felt the crackling needed it ...but generally it shouldn't. 🤞
Easy on the foil.
I didn't score my pork rind, just put it in the airfryer