Air-fry rather than oven-roast a pork joint to save on energy costs and ensure perfectly crisp crackling. Serve with apple sauce and your favourite sides
Prep:5 mins
Serves 4 – 6
1-1.5 kg boneless pork leg or shoulder½ tbsp vegetable or sunflower oilapple sauce, to serve (optional)
STEP 1Remove the pork from the fridge 20-30 mins before cooking. Pat the skin dry, then score it with a sharp knife to make a diamond pattern being careful not to cut through to the flesh. Rub the scored skin all over with the oil and season well with salt.STEP 2Put the pork joint in your air-fryer and cook at 210C for 20 mins. Reduce the temperature to 160C and cook for 40-50 mins (for 1kg) or 1 hr-1 hr 10 mins (for 1.5kg). Check that the juices run clear, or the internal temperature reads 70C on a digital thermometer.STEP 3The crackling should be crisp, but if it’s not, you can remove the skin from the meat, then cover the meat and leave to rest for 20 mins while you cook the skin at 220C for 15-20 mins. Otherwise, leave the joint rest uncovered for 10-20 mins. Slice and serve with apple sauce, if you like.
